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Blog and News

The Kitchen Garden: Sprouts

21st December 2018

Historically, Parham’s four-acre Walled Garden has provided a wealth of food and cut flowers for the House. This tradition continues today, with freshly cut blooms for the stunning flower arrangements, and fruit and vegetables for the family and for the visitors who eat in Parham’s Big Kitchen. Our monthly Kitchen Garden Series includes tips from the Gardening Team on growing your own produce and a delicious seasonal recipe from private chef and food stylist Nicola Richman, who comes to Parham at various times throughout the year to cook for the family. 

From the garden to the kitchen…

“Working as a private chef, I have been coming to Parham to cook for the family for a number of years. Parham is a beautiful house surrounded by remarkable gardens, where the gardening team grow first-class produce. The family love using as much of this as possible and it is without doubt one of my favourite parts of the job. The team strive to grow a varied crop that is both unusual and always delicious, from purple cauliflowers to micro greens and heritage tomatoes. Every day there is a wonderful array, which I try to celebrate in the dishes as often as I can.”  Nicola Richman, Private Chef, Food Stylist and Writer

 
Shredded Sprouts with Salsa Verde
 
Ingredients
  • 450g Brussels sprouts (I used a mix of green and purple)
  • 4tbsp salsa verde
  • 2 sprigs of lemon thyme, leaves removed the zest of one lemon
  • 1 clove of garlic
  • 2 big handfuls of fresh flat-leaf parsley
  • 1 bunch of fresh basil
  • 1 handful of fresh mint
  • 1 small handful of capers
  • 4 quality anchovy fillets
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white wine vinegar
  • 8 tablespoons really good extra virgin olive oil
Method
To make the salsa verde, place all of the ingredients, apart from the oil, into a food processor and blitz until finely chopped. Gradually add the oil until you have a sauce consistency. This recipe will make more than you need but keep the remainder in a jar in the fridge to use again. To shred the sprouts, either finely slice by hand, or use the slicer attachment on a magimix. Place in a serving bowl and stir through the salsa verde. Finish generously with salt and pepper and top with the lemon zest and leaves of lemon thyme.
 
Find out more about Nicola Richman here or follow her Instagram account here.
 
Photo by Polly Webster.