IN SEASON
your little fi nger. Put the rhubarb in a shallow dish or baking sheet with sides, tip the remaining ingredients over and toss together, and then shuffl e the rhubarb until it’s in a single layer. 2 Cover with foil and roast for 15 minutes. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 minutes or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.
To assemble 1 Boil a kettle and pour into a tall jug. Place a knife in and allow to get hot. Then dry the knife and slice the parfait about fi nger thick and place on one side of the plate. 2 Arrange three macerated strawberries and three Elderfl ower meringues on the other side of the plate. 3 Warm the roasted rhubarb and place on top of the strawberries and meringues.
www.dartmarina.com
PURPLE SPROUTING BROCCOLI WITH CHORIZO AND POTATOES
Simple and very tasty, this relies on the great taste of our cooking chorizo. Serve as a side for simply cooked chicken, or increase the quantities slightly for a main course.
❤ 300g potatoes, left whole in their skins ❤ 200g purple sprouting broccoli ❤ 1 cooking chorizo sausage ❤ oil for frying, e.g. light olive oil ❤ lemon wedge ❤ a little chopped fresh parsley to serve (optional)
1 Boil the potatoes in salted water until tender, 20 minutes or so, depending on size.
2 Boil or steam the purple sprouting broccoli for 4 minutes, until just tender.
3 Drain and refresh the purple sprouting broccoli in very cold water, then drain again.
4 Peel the skin off the chorizo. 5 Chop the potatoes into wedges.
6 Heat 1 tbsp oil in a frying pan, crumble in the chorizo, add the potatoes and fry for a few minutes to cook the chorizo through and crisp the potato.
PROMOTION Notes from the Wood-fi red kitchen BEN QUINN, NANCARROW FARM
Food cooked with fi re produces a depth of fl avour hard to achieve elsewhere in a commercial kitchen. Mutton legs hanging over fl ames for hours will eclipse any oven roast; and the taste of whole ribs of beef, cooked like steak will stay with you for a life time. At Nancarrow we cook for the same reason we farm, to do it naturally, slowly and with respect for nature. We are proud of the animals we rear and love nothing more to invite like-minded people to enjoy feasting on them at the farm with us. Cooking for a hundred doesn’t lend its self to
pretty plates and refi ned techniques, but instead brings different opportunities. Our fi rst feast night featured lamb barbecoa; whole legs and shoul- ders cooked inside an earth oven over a whole day using wood from the farm. Cooking spectacular, interesting cuts of meat accompanied at the centre of the table by dishes to share allows our guests to dive in and share amongst friends and family. When you light a fi re people are drawn to it,
when you cook on that fi re more people will come and when you do this for a feast you make it a
celebration of the produce and end up with a truly memorable occasion.
In March we open our outdoor wood fi red kitchen, a timber frame structure full of character built using reclaimed wood from the farm.
7 Add the broccoli and fry for a min to warm through.
8 Season with salt and pepper.
9 Serve with a squeeze of lemon and a sprinkling of parsley if you like.
www.riverford.co.uk
Drawing on our experiences over the fl ames we have created a new space to inspire more exciting ways to cook and our guests to share in the smells, sights and sounds that go into producing a Nancarrow feast! Telephone: 01872 540343
www.nancarrowfarm.co.uk
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