Chef Of
The Month

Mary Gwynn, Trenchmore Farm

Mary Gwynn is a local author and food writer based in East Sussex. She writes a seasonal eating feature every month for Waitrose Weekend newspaper and has published several cookery books, including The WI Cookbook: The First 100 Years and The Busy Mum’s Cookbook.
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Trenchmore Farm

Sussex Beef, Cider and Grains

Trenchmore Farm is a mixed, low input farm in Cowfold. They grow cider apples which we press with apples from the gardeners of Sussex and ferment on the farm to make Silly Moo Cider. The farm's Sussex x Wagyu suckler beef cattle are mostly grass fed and enjoy an annual treat of apple pomace each autumn which they love. They have also been experimenting with heritage wheat selling flour and wheat berries locally. Good food - well grown.

http://www.trenchmore.co.uk/

Trenchmore Farm

Sussex Beef, Cider and Grains

Trenchmore Farm is a mixed, low input farm in Cowfold. They grow cider apples which we press with apples from the gardeners of Sussex and ferment on the farm to make Silly Moo Cider. The farm's Sussex x Wagyu suckler beef cattle are mostly grass fed and enjoy an annual treat of apple pomace each autumn which they love. They have also been experimenting with heritage wheat selling flour and wheat berries locally. Good food - well grown.http://www.trenchmore.co.uk/
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Recipe Of
The Month

Serves: 4
Wheat Berry, Broccoli and Pomegranate Salad Bowl with Tahini Dressing
This salad works well at any time of year either as a meal on its own or served with grilled meaty fish such as salmon or try with lamb or pork
Ingredients

For the salad

200g Trenchmore Heritage wheat berries

250g broccoli, trimmed

100g toasted Sussex cobnuts (or use cashew nuts), roughly chopped

1 red chilli, seeded and thinly sliced

1 bunch spring onions, trimmed and finely sliced

1 pomegranate, halved and seeds scooped out

handful flat leafed parsley, roughly chopped

salt and freshly ground black pepper

For the dressing

2 tbsp tahini

2 tbsp extra virgin olive oil

2 tbsp cider vinegar

Quick bearnaise sauce (serves 4)

3 tbsp cider vinegar

2 tsp chopped fresh tarragon

6 black peppercorns

1 shallot, finely chopped

3 large free-range egg yolks

100g unsalted butter

juice of ½ lemon

salt and freshly ground black pepper

Method

For the Salad

  • Put the wheat berries in a pan, cover with cold water and simmer for 50 -60 minutes until just tender. Drain thoroughly and place in a large bowl.
  • While the berries are cooking, dry fry the asparagus or broccoli in a non-stick frying pan for 4 - 5 minutes over a high heat until charred and just tender. Cut into short lengths and add to the berries.
  • Dry fry the nuts for a minute or two until light golden. Add to the bowl with the chilli and salad onions.

For the Dressing

  • Whisk together the dressing ingredients with 2 tablespoons cold water. Pour over the wheat berries and toss to coat.
  • Leave to cool to room temperature then add the pomegranate seeds and chopped parsley. Check seasoning and serve.

For the bearnaise sauce

I never seem to have time to stand whisking hot butter into egg yolks as I was taught at Leith’s cookery school but make this version using my hand-held blender or in the work top version. It is the perfect partner to a Trenchmore steak, cooked rare on the griddle

  • Place the vinegar in a small pan with the tarragon, peppercorns and shallot. Bring to the boil and cook until the vinegar is reduced to 1 tablespoon. Strain and leave to cool.
  • Place the reduced vinegar in the goblet of the blender with the egg yolks and process briefly to mix.
  • Heat the butter in a small pan until really bubbling but not browned. With the blender running, pour the hot butter on the egg yolks in a steady stream. The sauce should be thick and creamy.
  • Stir in the lemon rind and the juice, season to taste and serve with the steak. You can store cold sauce in the fridge covered for several days.
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