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he affectionally termed a ‘Posh Roch’ – a frozen ball of biscuit mixture, coated in peanut butter, chocolate and a sprinkling of Devon Sea salt. We’ll definitely buy these if they ever reach production. However, we think it’s more likely that the digestive biscuits and bran flakes currently being tested will make it to the shelves first. So what does the future hold for Fresh Flour? Apart
from the increased range of products, Andrew is keen to systemise his business, to take in and train individuals and encourage them to go back to their own area in order to continue the growing wheat revolution. The Fresh Flour range of pastas and crackers can be bought online directly from Fresh Flour (www.
COURGETTE REGINETTE Serves 4 as a main course This recipe is a great way make use of a courgette glut. It’s great as a main course but equally good in smaller portions as a starter. We used finely grated Devon Oke cheese to finish this dish and give it a local twist, which has a nutty and slightly sharp flavour. Fresh Flour’s Reginette pasta is a fabulous shape with pretty curly edges which look very elegant on the plate.
Ingredients 10 Courgettes - we used a mix of green and yellow.
1 tablespoon of olive oil 2 garlic cloves finely sliced 200g unsalted butter 240g Fresh Flour Reginette pasta Small bunch of fresh mint – gently torn 1 lemon 150g grated Devon Oke cheese Salt & pepper
Method Cut the ends off the courgettes and then slice into thin discs. Heat the oil and 75g of butter in a wide based pan. Add the courgettes and garlic and season with sea salt and black pepper. Stir to coat the courgettes with the butter, and then cook gently on a low heat for around 25 mins. The courgettes will soften and eventually form a thick mixture. Meanwhile, cook the pasta in plenty of salted boiling water. This should take around 6-8 minutes but do taste and cook for longer if you prefer. Once cooked to your liking, drain.
freshflour.co.uk) but can also be found in selected delis and at the Dartmouth Farmers Market. He will also be at the forthcoming Dartmouth Food Festival in October, having been awarded the 2021 Devon Business Start-up Award.
Written by Helen Lloyd & Julie Graham • Coastal Kitchen Devon
www.coastalkitchendevon.com •
hello@coastalkitchendevon.com
Add the drained pasta to the softened courgettes, then add the remaining butter, the grated zest of the lemon and the mint and mix together. Pile quickly onto plates and top with grated cheese.
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