Broad bean hummus with crackers
Growing some broad beans in the garden? Make the most of your homegrown produce with this broad bean version of hummus served with homemade crackers
Salmon & asparagus one-pot gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 30g dried breadcrumbs
- 2 sprigs parsleyleaves picked and chopped
- 100g parmesan
- 1 tsp olive oil
- 25g unsalted butter
- 1 red onionfinely chopped
- 1 garlic clovecrushed or finely grated
- 300ml double cream
- 100ml milk
- 500g asparagustrimmed and halved
- 4 skinless salmonfillets
Nutrition: Per serving
- kcal921
- fat73g
- saturates37g
- carbs17g
- sugars8g
- fibre4g
- protein47g
- salt0.9g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Combine the breadcrumbs, parsley and 25g parmesan, then set aside. Heat the oil and butter in a large flameproof casserole over a medium heat and fry the onion for 5 mins until starting to soften. Stir in the garlic, and cook for 1-2 mins more to soften slightly, then stir in the cream, milk and remaining parmesan. Bring to a simmer and cook until the cheese has melted, then season well, stir and remove from the heat.
step 2
Tip in the asparagus and ensure it is submerged in the sauce. Nestle in the salmon fillets, skin-side down. Scatter the cheesy breadcrumb mixture over the salmon fillets, then transfer to the oven and bake for 14-16 mins until the salmon is cooked through and the breadcrumb topping is lightly golden.
