search.noResults

search.searching

note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
IN SEASON


Everything we do


is hand-made for you!


From the organic vegetables we sow and grow, to pies, chutneys and ready meals made in our Farm Kitchens.


It’s this hands-on approach that makes us so special.


With over 300 home-made products to choose from, visit Farrington’s Farm Shop today!


Open 7 days a week. Just off the A362, Farrington Gurney.


PEA & PULLED HAM RISOTTO


Get ahead and make the puree in advance and keep in the fridge, then simply stir it through the risotto.


FOR THE PEA PUREE


1 tbsp butter 150g peas, fresh or thawed 100ml vegetable or ham stock Salt and pepper


serves 4


FOR THE RISOTTO 2 tbsp olive oil


1 small onion, finely chopped 2 garlic cloves, crushed 240g pearl barley 1 glass of white wine 700ml vegetable or ham stock Lemon juice to finish Large handful of grated Parmesan 1 tsp of butter 150g peas (fresh or thawed) Handful of sugar snap peas 60g pea shoots/baby leaves 120g shredded ham Finely sliced radishes


1 To make the puree, melt butter in a small saucepan over medium heat. Sweat peas for 4 mins until vibrant, add stock and increase heat to medium-high. Bring to the boil, then simmer for


4 mins. Transfer to a blender and blitz until smooth. Taste, season with salt and pepper, then allow to cool and refrigerate until required.


2 Heat oil in a medium saucepan over a medium-low heat, add onion and sweat for 3 mins. Add the garlic for 30 secs before adding the barley. Stir for 1 min before adding the wine. Bring to a simmer and allow alcohol to cook off before adding the stock. Bring to the boil, then simmer for 30–35 mins until the liquid is absorbed and the barley is tender.


3 Stir through pea puree, a squeeze of lemon and the parmesan. Taste, then adjust the seasoning before covering and leaving to rest while you finish the veg.


4 When almost ready to serve, warm a frying pan over a high heat. Add butter, 3 tbsp of water and a pinch of salt. Stir to combine, then add the peas and cover for 30 secs. Throw in pea shoots and cover for final 20 secs. To finish, stir some of the veg and leaves through the risotto then divide into 4 bowls. Top with any remaining peas and shoots, the sliced radishes and the shredded ham.


www.themustardspoon.com FOODLOVERMAGAZINE.COM | 41


T 01761 452266


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68