2nd January 2019
1st January 2019
21st December 2018
5th December 2018
30th November 2018
28th November 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.
Click here to view a video of our gardeners, Max and Henry giving their top tips on growing and harvesting parsnips. You might notice the team look slightly different this month as they are taking part in Movember, an annual event to help raise awareness of men’s health issues.
“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
Caramelised Parsnip Purée with Crispy Capers and Parsley
Serves 4 as a side
Place the butter in a large pan, over a medium to melt. Add the chunks of parsnip and garlic and leave to caramelise a little on each side, turning occasionally.
Once golden, add the stock and cover. Leave to simmer for 20 minutes, until soft. Whilst the parsnip is cooking, place the capers into a dry pan and heat until the moisture has been removed, this may take 5 minutes. Add a little oil and fry until they crisp. For the last minute, add the pine nuts to toast.
Place the parsnip along with the liquid into a blender and blitz until smooth, adding a little salt. Spread the purée onto the base of a serving dish.
Top with the crispy capers, pine nuts and parsley leaves. Finish with the lemon zest and lots of pepper.