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.

Ingredients

• 1 tbsp rapeseed oil
• 2 Norfolk onion, finely chopped
• 2 garlic clove, chopped
• 2 Large Norfolk carrots, grated or finely diced
• 2 tbsp fresh Norfolk thyme leaf
• 500g lean Norfolk beef minced
• 85g red lentil
• 350g Norfolk swede, diced
• 2 tbsp plain flour
• 750ml beef stock
• 200ml red wine
• 350g Norfolk Saxon potato, diced
• 650g Norfolk sweet potato, diced
• 150g 0% plain probiotic yogurt
• generous grating of nutmeg
• green vegetables to serve with

Method

1. Heat the oil in a large pan, then fry the norfolk onions for 6 mins until starting to turn golden. Add the garlic, norfolk carrots and norfolk thyme, and cook for 4 mins more. Stir in the norfolk Beef mince, breaking it up with the spoon. When it has turned brown, add the lentils and norfolk swede with the flour. Cook for 2-3 mins, then gradually add the stock and red wine. Cover and simmer for 35-45 mins.
2. Meanwhile, boil all the Norfolk potatoes for 18-22 mins until tender, then drain and mash with the yogurt, nutmeg and black pepper. Spoon the norfolk meat mixture into a 2-litre ovenproof dish, spread or pipe the norfolk potato mixture on top, then grill until the topping starts to brown. (If making ahead, reheat in the oven at 180C/160C fan/gas 4 for 45 mins.) Serve with green vegetables for our Norfolk Veg Box.

Both our Norfolk veg box or our Mixed box with our Norfolk Family Meat Box will make this dish just right.

Savoury baked apples

• Preparation time:15 minutes
• Cooking time:45 minutes
• Total time:1 hour

Serves: 4

Ingredients

1 tbsp oil, plus extra for drizzling 
10g unsalted butter 
1 small norfolk red onion, finely chopped 
1 rasher norfolk bacon, finely chopped (optional) 
1 sprig of norfolk rosemary, leaves finely chopped 
2 garlic cloves, crushed 
2 tsp balsamic vinegar 
4 Norfolk apples, such as coxes or russet 
handful norfolk flat leaf parsley, leaves finely chopped

Method

1. Preheat the oven to 200˚C, gas mark 6. Put the oil and butter in a large non-stick pan set over a medium heat. When hot, add the norfolk onion, Norfolk bacon (if using) and the Norfolk rosemary; sauté for 10 minutes, stirring regular, until the norfolk onion is softened and the norfolk bacon is cooked through. Add the garlic and sauté for another few minutes until aromatic. Stir in the balsamic vinegar and season. Then leave to stand off of the heat.

2. Carefully core the Norfolk apples, ensuring each fruit remains intact. Cut a thin sliver off the base of each apple so they can sit upright. Put on a baking tray and stuff the apples with the onion mixture, pressing it in firmly so they are as generously filled as possible. Scatter any remaining stuffing over the apples. Cover with foil and bake for 25-35 minutes, until tender to the point of a knife. Take care not to overcook them, as they go from tender to slop very quickly. 

3. Remove from the oven and transfer to a serving plate. Season, scatter over the Norfolk parsley and drizzle with a little more oil. Serve immediately alongside one of our Norfolk pork chops, or any of our other meats that you have roasted.

order your

Norfolk Pork Meat box and one of our Norfolk Mixup Boxes from us @norfolkinabox to make this lovely dish happen.

Norfolk Pork Bolognese

• Total time:30 minutes 

Serves: 4

Ingredients

1 tbsp oil
500g Norfolk lean Pork Mince
1 Norfolk Onion, chopped 
4 Norfolk Tomatoes, chopped
1 tbsp Tomato Purée 
200ml chicken stock
300g Wholewheat Penne
25g Norfolk parsley, chopped  

Method

1. Heat the oil in a large saucepan and fry the Norfolk pork and onion for 4-5 minutes to brown. Stir in the tomatoes, purée and stock, cover and cook for 20 minutes, stirring regular.

2. Meanwhile, boil the pasta for 11 minutes or until tender, drain and toss in half the Norfolk parsley. Add the remaining Norfolk parsley to the Norfolk pork and stir the pasta through the Bolognese.

Bon appetite from us @ Norfolk In A Box Just remember to order one of our Norfolk Meat Boxes.

Our Norfolk Meat Boxes are free delivery in norfolk, delivery can be as and when you want one. delivery of our meat boxes and norfolk veg boxes are growing fast in and around norfolk and suffolk

Norfolk gem squash with sage, cream and gruyère

Many Norfolks fruits and vegetables are so quick and easy to prepare and cook that they’re like natural “fast foods”. Baked potatoes (and baked apples), of course; also roasted vegetables, to which category belong these Norfolk gem squash. They’re ridiculously easy to cook with – you just scoop out the seeds, pop some flavourings into the cavity and then bake them. Then you can eat the squash as a first course with a spoon, just as you would with one of our Norfolk Free Range boiled egg, or serve with some rice, bread or Norfolk salad for a light meal. For a vegan version, use a soya cream such as Alpro, and Tofutti Cheddar-style soya cheese. 

4 Norfolk gem squash

Salt and freshly ground black pepper

2 cloves garlic, crushed

4 tbsp double cream

55g Gruyère, grated

4 fresh Norfolk sage leaves, chopped

Preheat the oven to 180C/350F/gas mark 4. Slice off the tops the squash and reserve. Scoop out the seeds, then rub the insides of each squash with salt, pepper and garlic.

Stand the prepared squash in a casserole dish or baking tin, pour a tablespoonful of cream into each, then divide the cheese and sage between them, pressing it right down into the cavities.

Pop the reserved squash ‘lids’ back on top, then bake until the squashes are tender to the point of a knife – around 30-35 minutes. Don’t let them overcook or they might burst. Serve piping hot.

This is just one item in our box. Norfolk Gem Squash is now in our Norfolk Vegetable Boxes. and they are norfolk grown.

Order yours today www.norfolkinabox.co.uk