COD WITH ASPARAGUS, LEEK & SPELT

Morrisons is selling bundles of wonky asparagus at almost half price in a drive to stop the crop – misshapen as a result of this spring’s fluctuating temperatures – from being wasted. Bravo, I say, because spears pack a nutritional punch. They are high in fibre and are good sources of A and C vitamins, calcium and even iron.

INGREDIENTS (SERvES 2)

2 x cod loins

100g asparagus

1 tbsp extra virgin olive oil

2 leeks, finely sliced

1 tsp mild curry powder

50g spelt, well rinsed

400ml low-salt vegetable stock

160g broccoli florets

Juice of half a lemon

2 tsp wholegrain mustard

Handful fresh dill, chopped

Pre-heat the oven to 180C/160C fan/gas mark 4

Wrap the cod loins loosely in foil, place on a baking tray and bake for 20 minutes.

Simmer the asparagus in a pan of boiling water for 2 minutes, drain and set aside.

Using a large non-stick lidded frying pan, sauté the leeks for 10 minutes in the olive oil, then add the curry powder, spelt and stock. Bring to a simmer and cook for 10 minutes.

Add the broccoli and cook with the pan lid on for a further 8 minutes, so that the liquid has been absorbed and everything is tender.

Take off the heat and stir in the asparagus, lemon juice, mustard and most of the dill.

Divide between the plates, top with the cod and the remaining dill.