Spelt is an ancient grain, widely recognised for its many health benefits. High in protein, vitamins, fibre and like other whole grains, a great addition to your diet. Claire’s homemade wholemeal spelt pasta teamed with fresh sprouting broccoli is a delicious and super nutritious meal for all the family.
Claire uses freshly picked produce from the Kitchen Garden along with ingredients from the Farm Shop. Our Farm Shop has fresh veg deliveries every day from our Kitchen Garden and local suppliers. Find out more.
For the pasta
|1 tbsp||extra virgin olive oil (we used rapeseed oil)|
For the 'sauce'
|1kg||broccoli – sprouting is best, but calabrese will do, cut into small similar sized pieces perhaps 5cm x 1cm so they cook at same sort of speed.|
|Good glug of olive or rapeseed oil|
|2 cloves||garlic finely chopped|
|Zest and juice of half a lemon|
For the anchovy crumb (optional)
|Coarse breadcrumbs from stale bread|
|4||anchovies (or 2 tsp gentleman’s relish, or dessert spoon anchovy sauce)|
|2 tbsp||rapeseed oil|
Optional anchovy crumb to sprinkle on top
“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.”