20th September 2019
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2nd August 2019
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.
Click here to view a video of our Head Gardener Tom giving his top tips on harvesting your apples.
“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
250g soft goat’s cheese
3 small beetroot, mixed colours if possible, I used candy, golden and regular
2 apples, I used Braeburn
1 lemon, zest removed
Extra virgin olive oil
Using a hand whisk, whisk the goat’s cheese and milk in a large bowl until blended. Season with salt and black pepper to taste, then spoon across a large platter.
Peel and trim the beetroot. Using a mandolin, finely slice the beetroot and the apples (leaving the cores). Toss them together with a little extra virgin olive oil and lemon juice. Finely chop the chives and tear the tarragon leaves from the stems and toss through the mix.
Pile it all on top of the goat’s cheese, finishing with the lemon zest and a sprinkling of poppy seeds.