Niklas Ekstedt served up tasty cod with asparagus, butter, truffle and flatbread on Saturday Kitchen.

The ingredients for the flatbreads are: 750ml full-fat milk, 150gz butter, 70g honey, 25g fresh yeast, 500g rye flour and 500g plain flour.

For the asparagus and cod: 6 green asparagus, trimmed, peeled and halved, 2 x 150g cod fillets, skin-on, pin-boned and cut into 2cm cubes, 1 tbsp fresh truffle, 150g unsalted butter and 25g lamb’s lettuce, to serve.

See recipes by Niklas in the book titled: Ekstedt: The Nordic Art of Analogue Cooking available from Amazon now.