DURINGTHEChristmasbreakmy fiancée Anna andI drove out through thecountryside and cameacrossWillow Brook Farm

Shop, HelpstonHeath, located betweenUfford andMarholm on the StamfordRoad. It looked so interesting I just had togo back and check out what “goodies” Icould find.As I drove into the car park I came over

quite emotional: the feeling I got was one ofcalmness and freedom. Away from thetraffic jams and pushing and shoving of thefestive sales in town, it just felt so good.I entered the farm shop andmy jaw

dropped. I have never seen such an amazingselection of dark, well marbled meats, game,hams, home-made pies, vegetables andchutneys in any farm shop I have visited inthe area. I’m not surprisedWillow BrookFarmwas named Best Rural Retailer, Eastof England in 2006.The farm shop was busy yet relaxed.

Proprietor RosemaryMorton along withtwo well turned out butchers were busyserving a mix of customers. The service waspersonable: Rosemary and her staff had thatmix of modern and professional yet“old- fashioned” service just right.I got chatting toMary Taylor from

Peterborough. She said: “I shop here all thetime. The quality and choice is just fantastic.Evenwhen I lostmy job some time back Istill came here formymeat. I just bought atouch less andwas a bit more selective. Themince 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 thechildren, seemingly discovering the freshmeat 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 andgave such a good insight into “real”shopping for children.It was clear Rosemary was dedicated to

delivering top quality local produce at areasonable price, but I wondered if the creditcrunch had affected her business.

She said: “I would have to say it has atouch.We have found we are still busy withregular and new customers, but they arebeing a bit more selective in what they buy.People are going for the cheaper cuts ofmeats, like diced shoulder of lamb, beefbrisket andminces.”All the meats are local and the beef is

reared on the farm. The vegetables lookedfantastically fresh and are supplied from thenearby fens. The homemade pies are madeon the premises.One thing to specially note is that fresh

fish is sold at the farm shop every Thursdaybetween 12noon and 2pm. The fish is

bought up byWhite’s ofLowestoft. I was born and raised as a youngboy in Lowestoft and hadmany a greatpiece of fish from Lowestoft fish market.Take time out to relax at the newly

opened onsite tea room, which serves lovelyfreshly made cakes, scones, soups and pipinghot refreshments.Willow Brook Farm Shop is open seven

days a week from early morning onwardsand you can pre-order for collection or haveyour shopping delivered if you live within15 miles of the farm.

STAMFORD ‘celebrity’chef and food writerPaul Elliott is building anational and regionalreputation for himselfas an expert on Britishregional seasonalproduce. Paul isleading the campaignto recapture regional,simple traditional andseasonal foods.Paul was guest UK chef at the Singapore F1Grand Prix and is former head developmentchef supplying Marks & Spencer and BA FirstClass. He personally holds a Michelin BibGourmand and 2 AA Rosettes and has workedat several of the country’s top hotels andrestaurants.Paul regularly cooks for A-list celebrities andis a regular on national and regional radio andhas 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 becontacted on 07738 248029 or visit hiswebsite 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 RosemaryMorton with some of thefresh vegetables on sale.

RIGHT: The meat counter hasan impressive array of qualitymeats – all locally sourced.

BELOW: Butcher Andy Sallisbreaks up a lamb on site.

food&drink

Paul’s ValentinePassion Fruit Delice

LOOKING FOR a way toimpress a loved one onValentine’s Day night? Create

this delicious dessert from Paul Elliott’sextensive archive of recipes.

Ingredients

Delice8 passion fruit50ml/2fl oz double cream3 tbsp caster sugar2 free range egg yolks1 leaf gelatine, soaked in cold water1 free range egg white200ml/7fl oz whipping cream, whippedto soft peaks1 ready-made sponge cake

Topping4 passion fruit20g/¾oz castersugar3 tbsp water1 leaf gelatine,soaked in coldwater

Method1. Scoop outthe flesh fromthe eight passionfruit, place into afood processor andblend until the seeds become wellpulped. Push the juice through a finesieve into a small saucepan. Discard theseeds.2. Add the double cream and twotablespoons of the caster sugar. Placeover a medium heat and bring to theboil. Reduce the heat to simmer until thesugar has just melted.3. Place the egg yolks into a clean bowland add the hot passion fruit mixture,whisking constantly.4. Return the passion fruit mixture to thesaucepan and cook until just thickened.5. Add the soaked gelatine leaf and stirwell to dissolve, then remove from theheat and cool.

6. Meanwhile, in a separate clean bowl,whisk the egg white with the remainingtablespoon of sugar, until soft peaksform.7. Place the whipped cream into a cleanbowl. Add the cooled passion fruitmixture and gently fold together toretain lightness.8. Add the beaten egg white and foldinto the creammixture.9. Cut six rounds from the sponge cakeusing six 3in chef’s rings, leaving thesponge at the bottom.10. Spoon in the mousse to fill eachchef’s ring to just below the top, then

place into the

fridge to chillfor 1-2 hours.11. For the topping,scoop out the flesh fromthe four passion fruitand push through a sieve

into a small saucepan.Discard the seeds.

12. Add the caster sugar and water to thepan and place over a medium heat. Bringto the boil, and then simmer until thesugar has dissolved.13. Add the soaked gelatine leaf and stirto dissolve. Remove the pan from theheat and allow to cool.14. Remove the mousses from the fridgeand carefully pour the passion fruitsauce over the top of the mousse, fillingto the top of the rings. Return the ringsto the fridge to set.15. To serve, place each delice into thecentre of a plate. Use a mini-blowtorchto loosen the chef’s rings around thedelice and remove them. Serve withsorbet or crème fraiche.

MEET THE CHEF

Willow Brook Farm Shop and tearoom,Helpston Heath, Peterborough.

Tel: 01780 740261www.willowbrookfarm.co.uk

A simple visit to alocal farm shop is soeducational and givessuch good insightinto ‘real’ shopping

Whether you are a couple or a group of friends celebrating, why not makeValentine’s extra special this year and book Paul to cook for you in thecomfort of your own home. Ring 07738 248029 or visit www.chefcd.com