Ingredients
- 190g of grated Barber’s Cheddar
- 200g Pearled Spelt
- 75g Ford Farm Smoked Cheddar
- 2 x Garlic cloves
- 1 bunch of fresh rocket -200g
- 2 to 3 Parsnips
- 5 to six sprigs of fresh Lemon Thyme
- 1 tbsp of Honey
- Tea spoon of Dorset Sea Salt
- 180ml of Fussels rapese3ed oil
- 4 level teaspoons of Marigold vegetable bouillon per litre of water
Method
- Peel two to three large Parsnips and oil- we prefer to oil the veg rather than adding oil to a pan and place on a roasting tray in the oven at 195, drizzle with a good quality honey and then sprinkle with fresh lemon thyme and Dorset Sea salt and roast until golden.
- Next make the nut free pesto Put the garlic, smoked cheddar and 100g of rocket into a food processor and run until roughly chopped then, Now drizzle in the oil and vinegar, while the processor runs. Stop when you have a purée, add, salt and pepper to taste
- Rinse the pearled spelt thoroughly under cold water Place into the pan with the table spoon of stock, cover with water, bring to the boil and simmer for 20 minutes or as per the packet instructions Drain any unabsorbed water, stir in the rocket and Ford Farm smoked cheddar pesto and leave to rest
- Next place the spelt and roasted parsnips on a serving dish and the remaining rocket and generous chunks of crumbled 1833 Cheddar
