Farro 'Nuff

Stephanie Boote is ready for spring – and she's got just the recipe to celebrate with...

Chef and food stylist Steph Boote is one half of catering and private chef biz Pasetti and Boote, which she runs with Max Pasetti. The pair create feasts for parties and events – as well as their own pop-ups – travelling wherever the work takes ’em. Their food is seasonal and rustic – just like this hearty dish, which takes advantage of spring harvests and foraging bounties.

“This recipe really makes the most of what is coming into season, by pairing it with deliciously tasty, earthy farro,” says Steph. “Farro is a really versatile hulled wheat, fantastic in salads and more warming dishes, like this one.

“This is super easy for me to make vegan for events if needed, and is one of my favourite wholesome, fresh lunches. So long as your vegetable component adds up to around the same weight, you can play about with the quantities of each one easily.”

FARRO WITH BROAD BEANS, PEAS, ASPARAGUS AND WILD GARLIC

SERVES 2-3

350g broad beans, in their pods

150g asparagus

200g fresh peas, in their pods

650ml vegetable or chicken stock

2 tbsp good olive oil

1 small brown onion, finely chopped

2 garlic cloves, finely chopped

200g farro

85ml white wine

knob butter

handful wild garlic (or basil, or a mixture of the two), chopped

½ lemon, juice only

parmesan, grated, to serve

1 Bring a small pan of salted water to the boil, and fill a bowl with cold water. Pod the broad beans and remove any woody ends of asparagus. Drop the broad beans into boiling water for 20-30 seconds, then retrieve with a slotted spoon and place into the cold water. Remove the beans from their skins – they should pop out nice and easily.

2 Now put the asparagus into the boiling water for 30-60 seconds (depending on the thickness of the spears), then drain and rinse in cold water to refresh. Cut these into 1cm lengths. Pod the peas.

3 Dispose of the boiling water and pour the stock into the same pan to warm gently.

4 Meanwhile, heat the oil over a medium heat in a heavy-based pan. Add the onion and cook for a few minutes until softened. Add the garlic, a little salt and pepper and cook for a further 1 or 2 minutes.

5 Add the farro, stirring through for a minute or so until it starts to crackle.

6 Add the wine and stir until it has been absorbed. Then add most of the stock, reserving a small amount, and bring to a simmer, stirring occasionally. After 15 minutes, check to see if the farro is almost cooked. If it requires the last bit of stock, add this now.

7 When the liquid is almost absorbed, add the peas, broad beans and asparagus, and stir through. Season with a pinch of salt and pepper as required.

8 Add the butter then, once it’s melted, drop in the wild garlic or basil and finish with a good squeeze of lemon juice. Stir through.

9 Pile onto plates and finish with a generous grating of parmesan and a drizzle of good olive oil.