SUMMER SOUP

An English summer is full to bursting with amazing green, tender vegetables, and what better way to celebrate them than in the most simple broth with flakes of white fish and crispy crumbs.

SERVES 4 AS A STARTER

● 1 tbsp olive oil

● 1 large onion, finely sliced

● 2 garlic cloves, crushed

● 400g green summer vegetables, such as leeks, peas or asparagus, sliced if necessary

● 150ml white wine

● 500ml vegetable stock

● Sea salt and freshly ground black pepper

● 300g leftover herb crusted baked cod

1. Heat the oil in a pan and fry the onion for 10 minutes until softened. Add the garlic and the green vegetables and stir well for 30 seconds. Add the wine and bubble for a couple of minutes, then add the stock. Season and simmer for 5–10 minutes.

2. Flake the fish, keeping the crust aside, and add to the soup. Once hot, serve in deep bowls with a scattering of the crust over the top.