Roasted Grimsby traditional smoked haddock
METHOD
Boil the broad beans in salted water for 8 minutes, drain and peel the skin off.
Blanch the asparagus in boiling salted water for 3 minutes and set aside.
In a separate pan, cook the sliced prosciutto with 50g of butter until crispy. Add the broad beans and lemon zest and season with the salt. Add the blanched asparagus and tarragon and serve with the haddock.
Cut the two fillets of haddock in half then pan roast in a non-stick pan with the olive oil for 2 minutes, meat side only. Place in baking tray and bake at 180C for 6-8 minutes.
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Food waste collections are coming to parts of Lincolnshire in early 2026 ♻️![]()
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Here are the key things residents need to know:![]()
• New household food waste collections will start rolling out in phases from January and February 2026![]()
• If you’re in one of the first areas, you’ll receive food waste caddies and a guidance leaflet delivered to your home![]()
• The leaflet explains how the service works, what can go in your caddies, and when collections will start![]()
• All food items that are edible and inedible are accepted this includes items such as egg shells, meat bones, tea bags and so much more![]()
• The service is part of the Government’s Simpler Recycling changes![]()
• Not all areas will start at the same time – check your local district or borough council news channels for confirmed start dates![]()
• Food waste should be placed in the kitchen caddy using the supplied liners, then transferred to the outdoor caddy for collection![]()
• Collected food waste will be taken to an anaerobic digestion plant, where it will be turned into energy and fertiliser.![]()
Look out for your caddy delivery and make sure to keep an eye on local council updates so you know when the service goes live in your area.![]()
#LincolnshireRecycles #FoodWaste #Recycling #EnvironmentAct2021