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Ingredients

• 50g Butter
• 1 Norfolk Celeriac, peeled and cubed
• 1 Norfolk Potato, peeled and cubed
• 1 Norfolk Leek, trimmed, washed and roughly sliced
• 1 Norfolk Onion, peeled and roughly chopped
• 1 Garlic clove, sliced
• 1 litre Stock, chicken, vegetable
• Parsley & walnut pesto to serve

Method

Melt the butter in a large, heavy-based pot over a medium-low heat. Add the Norfolk celeriac, Norfolk leek, Norfolk potato, garlic and Norfolk onion, season generously, and gently sweat the vegetables until they’re all starting to soften (this will take about 10 minutes).

Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender.

Liquidise until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and serve with a drizzle of pesto.

Our Norfolk Veg Box and our Norfolk Meat Boxes are completely Free Delivery with in Norfolk

Ingredients

• 600ml Malt vinegar
• 500g pickling onions
• 25g table salt
• 100g granulated sugar
• 10 peppercorns
• 2tsp mustard seeds
• 1tsp coriander seeds
• 2 bay leaves

Method

1. Put the norfolk onions in a large bowl and tip over a kettle of boiling water. Leave for 20 seconds then pour into a colander, return to the bowl and pour over lots of very cold water. The skins should now peel off very easily.
2. Once peeled, layer in a bowl and sprinkle each layer with salt. Cover and leave overnight or up to 24hrs.
3. Meanwhile pour the vinegar and sugar into a large saucepan with the peppercorns, mustard seeds and bay leaves. Put the lid on the pan, bring to the boil then remove from the heat and set aside to allow the spices to infuse.
4. The following day rinse the onions well and pat dry.
5. Pack the norfolk onions into sterilised Kilner® Jars then use a jug to pour over the vinegar, including the mustard, peppercorns and bay, completely covering the onions. Seal and allow to mature for 6 weeks.

available from us @ norfolk in a box , Norfolk’s first choice on norfolk veg ,norfolk fruit ,norfolk vegetable home delivery.

Norfolk Romanesco has to be one of the most strangest looking vegetables, (Cauliflower from Mars)

Ingredients

• Norfolk Romanesco
• 75g Norfolk Smoked Bacon
• 60g of Grated Mature Cheddar Cheese

For Cheese Sauce

• 70 grams Butter
• 1 tsp Plain Flour
• 1/2 tsp Mustard
• 40g Grated Mature Cheddar Cheese
• 300ml Milk

Method

Prepare and cook the Norfolk Romanesco and Norfolk Bacon

Cut the Norfolk Romanesco into mouth size pieces and steam for 8-10 mins. While the Norfolk Romanesco is steaming, pan fry the Norfolk bacon

Make the cheese sauce

Melt the butter in a pan on a low heat. Stir in the flour, and then as soon as the flour and butter have mixed, steadily pour in the milk and stir.   Continue stirring and increase to a moderate heat.  As the mixture begins to thicken add in the grated cheese and mustard and stir in.

Assemble and bake

Place the steamed Norfolk Romanesco into an ovenproof dish, pour over the cheese source and mix in the Norfolk bacon. Sprinkle over the grated cheese a place in the oven (200 degrees C) until the cheese goes golden brown to your liking.

Don’t forget to order your Meat box from us on your next delivery. Norfolk Meat Boxes/Norfolk Meat is free delivery.