Truffle asparagus and cod with flatbreads recipe
 An elegant starter for two – asparagus and cod cooked briefly in truffle butter and served with delicious flatbreads. 750ml/26fl oz full-fat milk150g/5½oz butter70g/2½oz honey25g/1oz fresh yeast500g/1lb 2oz rye flour500g/1lb 2oz plain flour 750ml/26fl oz full-fat milk 150g/5½oz butter 70g/2½oz honey 25g/1oz fresh yeast 500g/1lb 2oz rye flour 500g/1lb 2oz plain flour 6 green asparagus, trimmed, peeled and halved2 x 150g/5½oz cod fillets, skin-on, pin-boned and cut into 2cm/¾in cubes1 tbsp fresh truffle150g/5½oz unsalted butter25g/1oz lamb's lettuce, to serve 6 green asparagus, trimmed, peeled and halved 2 x 150g/5½oz cod fillets, skin-on, pin-boned and cut into 2cm/¾in cubes 1 tbsp fresh truffle 150g/5½oz unsalted butter 25g/1oz lamb's lettuce, to serve Method To make the flatbreads, place the milk, butter and honey in a saucepan and heat to 37C/98.6F. Pour the liquid into a large bowl and add the yeast. Whisk until dissolved. Add the flours and knead the dough until smooth and shiny. Cover the bowl with a clean tea towel and set aside to rise for 45 minutes. Once risen, roll out the dough into 8 flatbreads around 8cm/3in wide. Heat a large frying pan over a medium heat and dry fry the flatbreads on both sides until cooked.To make the asparagus, preheat the oven to 230C/210C Fan/Gas 8 and preheat a dry cast-iron pan. While it is heating, mix the butter with the truffle.Remove the pan from the oven carefully using oven gloves. Add the truffle butter, asparagus and cod to the pan and let it cook for 2–3 minutes. At the very last minute, add the lamb's lettuce. Serve with the flatbreads. To make the flatbreads, place the milk, butter and honey in a saucepan and heat to 37C/98.6F. Pour the liquid into a large bowl and add the yeast. Whisk until dissolved. Add the flours and knead the dough until smooth and shiny. Cover the bowl with a clean tea towel and set aside to rise for 45 minutes. Once risen, roll out the dough into 8 flatbreads around 8cm/3in wide. Heat a large frying pan over a medium heat and dry fry the flatbreads on both sides until cooked. To make the flatbreads, place the milk, butter and honey in a saucepan and heat to 37C/98.6F. Pour the liquid into a large bowl and add the yeast. Whisk until dissolved. Add the flours and knead the dough until smooth and shiny. Cover the bowl with a clean tea towel and set aside to rise for 45 minutes. Once risen, roll out the dough into 8 flatbreads around 8cm/3in wide. Heat a large frying pan over a medium heat and dry fry the flatbreads on both sides until cooked. To make the asparagus, preheat the oven to 230C/210C Fan/Gas 8 and preheat a dry cast-iron pan. While it is heating, mix the butter with the truffle. To make the asparagus, preheat the oven to 230C/210C Fan/Gas 8 and preheat a dry cast-iron pan. While it is heating, mix the butter with the truffle. Remove the pan from the oven carefully using oven gloves. Add the truffle butter, asparagus and cod to the pan and let it cook for 2–3 minutes. At the very last minute, add the lamb's lettuce. Serve with the flatbreads. Remove the pan from the oven carefully using oven gloves. Add the truffle butter, asparagus and cod to the pan and let it cook for 2–3 minutes. At the very last minute, add the lamb's lettuce. Serve with the flatbreads.