Sharpham Park Monthly Newsletter - April

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TALKING SPELT

DAN LEPARD

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Sharpham Park Monthly Newsletter - April


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Welcome to the April Newsletter, Sharpham Park is alive with daffodils and the sunshine is making everything look glorious again. Lambing is in full swing and so far we have had 29 lambs. One ewe surprised us all by having four lambs ... two tiny black ones and two larges brown ones! When lambing allows, this is the month when we take advantage of the weather to repair and revamp the farm after the harsh winter.

Over at Kilver Court the spring pace is just stepping up. Hurry! 3^rd April is Mothering Sunday and we’re giving Mums a free garden entry when they book a table for lunch at the Harlequin Café where we have fresh menus daily using delicious locally sourced produce. Special gifts are available in the shop as well as Easter goodies so you can bring home a memento, perhaps one of the plants in the nursery where Chris Smith of Pennard Plants is putting in a new collection. Over Easter Weekend Kilver Court is inviting the Easter Bunny to hide hundred of eggs around the beautiful gardens. The Giant Egg Hunt will take place on Friday 22^nd April, Saturday, Easter Sunday and Bank Holiday Monday. Tell your children to look out for some very Special Eggs containing extra vouchers and goodies from the Sharpham Farm Shop. Children can bring in an Easter drawing or painting to display on our Easter Entrance Gallery pinboard. Every day the best will receive a special egg and the winner might even find themselves mentioned in the local press!
The Royal Wedding at Kilver Court. Why not join the Royal celebrations by spending a memorable day lazing in the garden with a glass of champagne and some canapés? You might even see our kingfishers which are back enjoying the wonderful display of spring flowers. Coronation chicken sandwiches will be on the special Harlequin Cafe menu for that day.


Spring lamb is back at the butcher’s shop with organic minty lamb pies (or steak and ale) made with spelt, and there are organic lamb burgers available too. The butcher has come up with a truly British banger using local pork, organic mushrooms, egg, bacon, tomato and brown sauce, for anyone itching to get their barbeque out early. *Website offer for April:* This month we’re discounting two of our most delicious biscuits to shoppers on the website. Cinnamon & Walnut biscuits are light and crunchy, with a warming cinnamon aroma as soon as you open the packet. Perfect with a cuppa. And for later in the day Spicy Tomato Bites, great with dips, cheese or on their own, and particularly good with a glass of chenin blanc ......
Freddie Saul’s Pigeon Speltotto
April’s recipe is making use of the last of the year’s game. Serves 4 200g organic oyster mushrooms, sliced finely 4 pigeon breasts 200g spelt, washed and drained Small handful of thyme A glass of white wine A little butter 100g crème fraiche 3-4 finely chopped shallots 60g grated parmesan 1 litre good quality chicken stock- home made if possible A little olive oil Method: Soften the shallots in olive oil over a medium heat. Add the spelt and sweat for 2 minutes, stirring constantly so that it doesn’t stick. Add the white wine and continue to stir. Reduce the heat to a gentle simmer and then begin to add the stock. Never flood the pan, just put enough to cover it. Simmer for about 15 minutes until still a little firm. Melt butter in a frying pan over a reasonably high heat before adding the sliced mushrooms, and sweat them down. Add more butter if it looks like drying out. Keep stirring the spelt and put a griddle pan on a high heat. Season the pigeon breasts and toss them in some thyme. Stick them on the griddle and leave for 4 minutes before turning or until you have some char lines. By now the mushrooms should have softened and become moist. At this point add the crème fraiche and stir. Remove from the heat and set aside when it has thickened slightly. Flip the pigeon breasts according to taste. Four minutes each side is about right. Set them aside to rest a little. Stir the mushrooms in, which you should have slightly undercooked as they will finish in the speltotto which should be a nice consistency but still have a little bite to the grain. Add the parmesan and a good knob of butter about 2 minutes before it’s cooked. Slice the pigeon as thinly as possible and arrange in layers across the top of each plate of spelt. A few drops of balsamic glaze can be drizzled on the pigeon if you like. Either way it’s superb.

If you cannot view this newsletter click here to view online Sharpham Park, Near Glastonbury, Somerset. BA16 9SA - Telephone: 01458 844080 - Email:info@sharphampark.com

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