Pancetta and pea br­uschetta

Serves 4

The Daily Telegraph - Telegraph Magazine - - The Cut Food -

— 120g pancetta slices — 600g fresh or frozen

and thawed peas — small bunch of mint leaves, finely chopped

— pinch of cayenne


— 250g ri­cotta

— finely grated zest of 1

lemon and juice of ½ — 8 chunky slices of spelt sour­dough bread

— 1 packet peashoots

(op­tional) Re­move and dis­card the skin from the pancetta and cut into 1cm pieces. Fry un­til crisp then set on kitchen pa­per to drain and cool. Chop half of them and leave the rest as shards.

If you are us­ing fresh peas, blanch them in boil­ing salted wa­ter for one minute then drain and cool. Set aside a quar­ter of them and crush the rest, keep­ing a chunky tex­ture.

Mix the crushed peas with the chopped mint and sea­son with salt and a pinch of cayenne pep­per. Stir in the re­served whole peas and the chopped pancetta and sea­son to taste.

Mix the ri­cotta with the lemon zest and juice and sea­son this lightly with salt and black pep­per.

Lightly toast or char­grill the bread slices. Spread with ri­cotta then top with the pea mix­ture, the re­main­ing pancetta shards and a few pea shoots, if us­ing.

Ice cream cookie cake

Serves 10-12

For the base

— 250g spelt cook­ies — 75g but­ter, melted

For the ice cream

— 8 egg yolks

— 100ml whole milk — 125g caster su­gar — 1 tsp vanilla ex­tract — 500ml dou­ble cream

For the choco­late sauce

— 100ml dou­ble cream — 20g but­ter

— 1 tbsp golden syrup — 50g dark choco­late,

bro­ken into pieces

For the top­ping

— 200ml whip­ping


— 100g spelt cook­ies — 1 pun­net straw­ber­ries, washed and halved Line the base of a 25cm spring­form cake tin with parch­ment pa­per.

Crush the 250g of cook­ies to a fine rub­ble and stir in the but­ter, mix­ing well. Push the mix­ture into the bot­tom of the tin, mak­ing sure it is level. Set aside.

To make the ice cream, place the egg yolks in a heat­proof bowl with the milk, su­gar and vanilla and place over a pan of sim­mer­ing wa­ter, mak­ing sure the bowl doesn’t touch the wa­ter. Whisk un­til the mix­ture is light and fluffy and leaves a trail when you lift out the whisk, then re­move from the heat and whisk un­til it has cooled.

Whisk the cream un­til it starts to thicken but re­mains slightly fluid, be­fore soft peaks form.

Gen­tly fold the cream into the yolk mix­ture, then pour this over the bis­cuit base and level it out. Place in the freezer to set com­pletely.

(If you like you can make domes of ice cream in sep­a­rate small moulds, to top the fin­ished cake).

To make the choco­late sauce, gen­tly heat the cream with the but­ter and syrup un­til melted then pour this over the choco­late in a bowl. Al­low it to stand for a minute then beat to­gether.

To dec­o­rate, whip the cream and break up the cook­ies into small pieces. Re­move the cake from the freezer and re­lease it from its tin. Top with quenelles of whipped cream, cook­ies, driz­zles of choco­late sauce and the straw­ber­ries.

‘As we did at Mul­berry’, the aim is to make ‘a ver­ti­cal prod­uct where we both de­sign and pro­duce the end goods’, says Saul. Sharpham’s prod­ucts are var­i­ous – flour, bran­flakes, pearled spelt (the bran hav­ing been grated off to leave grains that ab­sorb flavour bril­liantly), bread, cook­ies – and are now sold at Marks & Spencer. ‘When we first started to speak to Roger three years ago, the Bri­tish consumer wasn’t there yet with an­cient grains,’ says Sa­dia Us­man, the com­pany’s prod­uct de­vel­oper. Now, its Bri­tish prove­nance, ar­ti­sanal heritage and nu­tri­tional qual­i­ties ‘tick a lot of boxes’, she says, and the M&S bread, made with a rye sour­dough starter, was rolled out last au­tumn, fol­lowed this sum­mer by Sharpham’s pearled spelt, cook­ies and muffins.

‘When peo­ple ask me about the dif­fer­ence be­tween wheat and spelt,’ says Monty, who is now retail di­rec­tor at Kil­ver Court, the designer out­let Saul launched in 2011, ‘I of­ten say, you’ll go for longer on spelt.’ Much like the Ro­man army, Saul adds, whose leaven loaves – ‘their march­ing bread’ – con­tained spelt. A source of slow-re­lease en­ergy, high in fi­bre, and more eas­ily di­gested than mod­ern wheats, spelt is pop­u­lar with many who are wheat in­tol­er­ant. ‘It does every­thing that wheat does but has this amaz­ing nutty taste,’ says Saul, adding, ‘It’s un­usual to find some­thing that’s wor­thy but ac­tu­ally tastes great.’

Spelt sour­dough, pearled spelt, cook­ies and muffins made with Sharpham Park spelt are avail­able at Marks & Spencer

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