A Tasty Autumn Recipe!

How quickly is summer disappearing? Fortunately at Kilver Court, we're pretty fond of Autumn too. Any excuse to try another warming cuppa from the Tea House, explore the gardens as they turn fiery and wrap up warm in the cosiest cashmere layers from Bamford, Hawick and Chinti & Parker!

In The Sharpham Pantry the team work hard to source delicious seasonal ingredients to fill the menu, so expect a September full of tasty treats! To celebrate, we wanted to share one of our favourites from the menu with you!

You may remember Sharpham Park teaming up with a number of talented chefs to put together the Great British Spelt Recipes, which raised money for Bowel Cancer UK - a cause close to our hearts. This delicious recipe came courtesy of Lucas Hollweg and we're sure you'll love it! Make the most of squash being in season and enjoy the sweet, nutty taste in this delectable dish!

 Butternut Squash and Pearled Spelt Salad

You'll need:
4 handfuls of Pearled Spelt (pick some up in The Great House!)
1kg Butternut Squash, peeled, deseeded and cut into slices 1 or 2cm thick
Dried Chilli Flakes
4 Cloves of Garlic (give them a bash in their skins)
4 Sprigs of Thyme
150ml extra virgin oil (and a little extra to splash over the top)
Juice of 2 lemons (and a little grated zest)
2x 125g balls of buffalo mozzerella
A handful of mint and some rocket.

It's super easy to make, here's how you do it:

Arrange the squash pieces in a single layer in a large roasting tin, splash with olive oil and toss until the pieces are well coated.

Sprinkle with a pinch of chilli flakes, scatter with the bashed garlic and thyme sprigs and season well.

Pop in the oven (preheated to 200c) and cook for 20-30 minutes (turning now and then) until soft through to the centre. Remove from the oven and leave to cool.

To cook the Spelt:
Pour into a pan of boiling water and cook for 20-30 minutes until soft to the bite. Drain in a sieve, then tip into a bowl.

While everything's cooking, mix the lemon juice and zest with 125ml of the olive oil. Season well, then add to the spelt and leave to stand for 10 minutes.

Stir in most of the rocket and mint leaves, then gently fold in the pieces of squash.

Divide onto plates and tear the mozerella into pieces and place a top each one. Add a few mint leaves and a splash more oil and voila!

Enjoy - and be sure to let us know how you get on if you make it!