Recipes

This recipe for Tregassow Asparagus wrapped in Deli Farm Coppa Ham with Tuscan Bread Salad comes from Saffron restaurant in Cornwall. As they say "Every year at Saffron we celebrate the short asparagus season with a dedicated menu of dishes that showcase asparagus from Tregassow Farm, which is just outside Truro.  We collect supplies every Wednesday and Saturday from Truro Farmers’ Market, which is just a short walk from the restaurant."

This simple dish makes the perfect Spring lunch.

Wrap slices of Coppa Ham around 6 pencil sized asparagus tips per person. Place on a baking tray and season with rock salt and black pepper.  Brush with olive oil and bake in a hot oven for 5 minutes until asparagus is limp.  We source our Coppa Ham from Deli Farm Charcuterie at Delabole.   Their award winning Coppa Ham is made in a traditional manner with Cornish meats.

Lightly wash a handful of day old bread chunks in water - we use our home-made rosemary foccaccia.  Toss the bread in olive oil, pinch of rock salt, a couple of torn basil leaves and a few drops of balsamic vinegar.

Put on a baking tray in a hot oven for 4 minutes.

Place the hot bread in a bowl of your favourite seasonal salad leaves and a handful of chopped olives, plum tomatoes, more torn basil leaves, maybe a sprinkling of toasted pine nuts.  Grate in a hard English Cheese to taste.  This year we are using Allet Dairy Hard Goat’s Cheese.  Allet Dairy is the only goats' cheese to be made in Cornwall from goats farmed and milked in Cornwall.
 
Dress with olive oil and vinegar, or maybe a Pesto dressing.  Garnish with the asparagus.