1. D
URING THE Christmas
break my fiancée Anna and
I drove out through the
countryside and came
across Willow Brook Farm
Shop, Helpston Heath, located between
Ufford and Marholm on the Stamford
Road. It looked so interesting I just had to
go back and check out what “goodies”I
could find.
As I drove into the car park I came over
quite emotional: the feeling I got was one of
calmness and freedom. Away from the
traffic jams and pushing and shoving of the
festive sales in town, it just felt so good.
I entered the farm shop and my jaw
dropped. I have never seen such an amazing
selection of dark, well marbled meats, game,
hams, home-made pies, vegetables and
chutneys in any farm shop I have visited in
the area. I’m not surprised Willow Brook
Farm was named Best Rural Retailer, East
of England in 2006.
The farm shop was busy yet relaxed.
Proprietor Rosemary Morton along with
two well turned out butchers were busy
serving a mix of customers. The service was
personable: Rosemary and her staff had that
mix of modern and professional yet
“old- fashioned”service just right.
I got chatting to Mary Taylor from
Peterborough. She said: “I shop here all the
time. The quality and choice is just fantastic.
Even when I lost my job some time back I
still came here for my meat. I just bought a
touch less and was a bit more selective. The
mince and diced beef are great value.”
In came a family of four – the children
would be about nine to 11 years old. It was
so moving watching and hearing the
children, seemingly discovering the fresh
meat counter for the first time.
The young lad excitedly read out labels to
his parents: “Look, beef, diced chuck steak,
mince. Wow! Mum, Dad, look.”
I thought to myself how a simple visit to
the local farm shop was so educational and
gave such a good insight into “real”
shopping for children.
It was clear Rosemary was dedicated to
delivering top quality local produce at a
reasonable price, but I wondered if the credit
crunch had affected her business.
She said: “I would have to say it has a
touch. We have found we are still busy with
regular and new customers, but they are
being a bit more selective in what they buy.
People are going for the cheaper cuts of
meats, like diced shoulder of lamb, beef
brisket and minces.”
All the meats are local and the beef is
reared on the farm. The vegetables looked
fantastically fresh and are supplied from the
nearby fens. The homemade pies are made
on the premises.
One thing to specially note is that fresh
fish is sold at the farm shop every Thursday
between 12noon and 2pm. The fish is
bought up by White’s of
Lowestoft. I was born and raised as a young
boy in Lowestoft and had many a great
piece of fish from Lowestoft fish market.
Take time out to relax at the newly
opened onsite tea room, which serves lovely
freshly made cakes, scones, soups and piping
hot refreshments.
Willow Brook Farm Shop is open seven
days a week from early morning onwards
and you can pre-order for collection or have
your shopping delivered if you live within
15 miles of the farm.
STAMFORD ‘celebrity’
chef and food writer
Paul Elliott is building a
national and regional
reputation for himself
as an expert on British
regional seasonal
produce. Paul is
leading the campaign
to recapture regional,
simple traditional and
seasonal foods.
Paul was guest UK chef at the Singapore F1
Grand Prix and is former head development
chef supplying Marks & Spencer and BA First
Class. He personally holds a Michelin Bib
Gourmand and 2 AA Rosettes and has worked
at several of the country’s top hotels and
restaurants.
Paul regularly cooks for A-list celebrities and
is a regular on national and regional radio and
has TV appearances lined up in 2009.
He lives in Stamford with his fiancée Anna.
Paul is available for private dining, chef cover,
consultancy and media work. He can be
contacted on 07738 248029 or visit his
website at www.chefcd.com
28 February 2009 February 2009 29
CHEF PAUL ELLIOTT discovers the wonders of Willow Brook Farm Shop, near Helpston
Try ‘real’ shopping
ABOVE: Proprietor Rosemary
Morton with some of the
fresh vegetables on sale.
RIGHT: The meat counter has
an impressive array of quality
meats – all locally sourced.
BELOW: Butcher Andy Sallis
breaks up a lamb on site.
food&drink
Paul’s Valentine
Passion Fruit Delice
L
OOKING FOR a way to
impress a loved one on
Valentine’s Day night? Create
this delicious dessert from Paul Elliott’s
extensive archive of recipes.
Ingredients
Delice
8 passion fruit
50ml/2fl oz double cream
3 tbsp caster sugar
2 free range egg yolks
1 leaf gelatine, soaked in cold water
1 free range egg white
200ml/7fl oz whipping cream, whipped
to soft peaks
1 ready-made sponge cake
Topping
4 passion fruit
20g/¾oz caster
sugar
3 tbsp water
1 leaf gelatine,
soaked in cold
water
Method
1. Scoop out
the flesh from
the eight passion
fruit, place into a
food processor and
blend until the seeds become well
pulped. Push the juice through a fine
sieve into a small saucepan. Discard the
seeds.
2. Add the double cream and two
tablespoons of the caster sugar. Place
over a medium heat and bring to the
boil. Reduce the heat to simmer until the
sugar has just melted.
3. Place the egg yolks into a clean bowl
and add the hot passion fruit mixture,
whisking constantly.
4. Return the passion fruit mixture to the
saucepan and cook until just thickened.
5. Add the soaked gelatine leaf and stir
well to dissolve, then remove from the
heat and cool.
6. Meanwhile, in a separate clean bowl,
whisk the egg white with the remaining
tablespoon of sugar, until soft peaks
form.
7. Place the whipped cream into a clean
bowl. Add the cooled passion fruit
mixture and gently fold together to
retain lightness.
8. Add the beaten egg white and fold
into the cream mixture.
9. Cut six rounds from the sponge cake
using six 3in chef’s rings, leaving the
sponge at the bottom.
10. Spoon in the mousse to fill each
chef’s ring to just below the top, then
place into the
fridge to chill
for 1-2 hours.
11. For the topping,
scoop out the flesh from
the four passion fruit
and push through a sieve
into a small saucepan.
Discard the seeds.
12. Add the caster sugar and water to the
pan and place over a medium heat. Bring
to the boil, and then simmer until the
sugar has dissolved.
13. Add the soaked gelatine leaf and stir
to dissolve. Remove the pan from the
heat and allow to cool.
14. Remove the mousses from the fridge
and carefully pour the passion fruit
sauce over the top of the mousse, filling
to the top of the rings. Return the rings
to the fridge to set.
15. To serve, place each delice into the
centre of a plate. Use a mini-blowtorch
to loosen the chef’s rings around the
delice and remove them. Serve with
sorbet or crème fraiche.
MEET THE CHEF
Willow Brook Farm Shop and tearoom,
Helpston Heath, Peterborough.
Tel: 01780 740261
www.willowbrookfarm.co.uk
A simple visit to a
local farm shop is so
educational and gives
such good insight
into ‘real’ shopping
Whether you are a couple or a group of friends celebrating, why not make
Valentine’s extra special this year and book Paul to cook for you in the
comfort of your own home. Ring 07738 248029 or visit www.chefcd.com