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  • Parham House & Gardens will be closed from October 15th 2018 until Easter Sunday 2019

Blog and News

The Kitchen Garden: French Beans

Latest News

10th September 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.

We’ve grown 15 different varieties of beans here at Parham this year as part of our annual climber planting trial. Click here to view a video of our Kitchen Gardener Max giving his tips on how to grow, sow and harvest your French beans.

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

French Bean and Pea Salad

Serves 4 as a side

Ingredients

  • 300g French beans, topped and tailed
  • 100g freshly podded peas
  • 100g peas in pods
  • 6 sundried tomatoes, finely sliced
  • 1 shallot, finely chopped
  • 1tbsp capers
  • 2tbsp extra virgin olive oil
  • 1tsp whole grain mustard
  • 50g pistachios, chopped
  • A handful of picked dill leaves

Method

In a pan of salted boiling water, blanch the beans and whole peas for 3 minutes. When there is one minute cooking time remaining add the podded peas. Drain and refresh with cold water. Mix together the beans, peas, tomatoes, shallot and capers in a large serving dish. Dress with the oil, mustard and season well with salt and pepper. Finish with the chopped pistachios and dill leaves to serve.

Find out more about Nicola Richman here or follow her Instagram account here.