The Sussex Farm Mum’s Blog
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Elderflower and rhubarb cake
So having taken on a role as master cake maker ( a very new thing for me having never really eaten cakes let alone bake them!) I am really enjoying this new role! It's actually amazing how many seasonal variations of cakes there can be. Having now mastered the family...
Arthur Alberts first time lambing
We had such a great day yesterday meeting our neighbouring sheep farmer Rufus Clark who farms down the road at Cinder Hill. Rufus's grandparents bought the farm in 1911 originally as a shooting estate which was then converted to a fruit farm but his grandparents...
Welcome to our new blog! A journey of a Sussex Farming Mum
Hi guys! This has taken me ages to do! I am not tech savvy! I have finally started a blog, One which has no path as of yet, mainly just a load of ideas and watching them materialise. I was born on our family dairy farm, became a Veterinary Surgeon, had a baby, and am...
Beef Night Success!
Beef night was a huge success. Thank you Dad!
Spring means we are getting busy
As the weather improves we are getting extremely busy! Make sure you reserve a table before you visit so you don't miss out on some amazing Sussex food!
Mother’s Day was a triumph!
Mother's Day was an absolute triumph! Great feedback from everyone! We are looking to more of Tommy's amazing menus using our local produce once the restaurant is launched!
Butternut squash and sage risotto
Serves 4, vegetarian
1kg butternut squash, peeled and cut into bite sized chunks
3 tbsp olive oil
Bunch of fresh sage, leaves picked, roughly chopped
1.5litres vegetable stock
50g butter
1 onion finely chopped
300g arborio risotto rice
175ml white wine
50g parmesan finely grated
Heat the oven to 220C. Toss the squash in 1tbsp oil with half of the chopped sage and roast in a shallow roasting tin for 30 minutes
Bring the stock to a boil and keep on a low simmer
In a separate pan, melt half the butter and stir in the onions, cook for 10 minutes until soft. Stir the rice into the onions and coat in the butter.
Pour in the wine and simmer until evaporated, then add the stock in increments a ladle at a time, stirring the rice over a low heat for 25-30 minutes. The risotto should be creamy.
Fry the remaining sage.
Mash half the cooked squash into a puree and stir this through the risotto, then add the cheese and butter, whole pieces of squash and the sage.