Name: April on The Farm
Prep time: 5 min
Cook time: 35 min
Yield: Serves 2
Ingredients: 12-16oz lamb rump steak from Darts Butchers 1 bunch of wye vally asparagus. For The Salsa 100g chopped parsley 100g chopped basil 100g extra virgin olive oil 2 grated garlic cloves 2 anchovie fillets 30g of strained capers 30g of sherry vinegar

April at Darts Farm always feels as though someone’s quietly turned the dimmer switch up. The mornings brighten, the days stretch, and the mud that’s clung to our boots for what feels like forever finally begins to crust and crack.

We begin the month with an early Easter Sunday - and with it, a celebration of flavour. Think warm hot cross buns dripping with salty butter, soft Colomba cake, crumbly Easter biscuits and, of course, beautifully tender Powderham spring lamb. Behind the scenes, our chocolatiers have been quietly beavering away for months, handcrafting the most exquisite chocolate eggs, each one a little masterpiece.

This April, though, marks a particularly vibrant chapter in our 55-year story. Out in the fields, we’ve grown an unusual crop that’s got everyone talking. Wander across the farm right now, and you could be forgiven for thinking you’ve taken a wrong turn and ended up in Holland - as more than 350,000 tulips burst into bloom, painting the landscape above the Exe Estuary with a riot of colour. We’re celebrating with our first-ever Tulip Festival: dozens of unique photo opportunities, food, drink, live music and good vibes - the perfect way to launch yourself into spring.

Meanwhile, in The Farm Table, our menu continues to shift with the season. Shades of green are creeping across the plates as we celebrate the fleeting beauty of wild garlic and local asparagus. We’re at the tail-end of our winter favourites - the brassicas and roots - while the promise of summer lies beneath the soil, waiting patiently to grow.

Ingredients

12-16oz lamb rump steak from Darts Butchers
1 bunch of wye vally asparagus.

For The Salsa

100g chopped parsley
100g chopped basil
100g extra virgin olive oil
2 grated garlic cloves
2 anchovie fillets
30g of strained capers
30g of sherry vinegar

Method

For the salsa, chop the anchovie fillets and the capers roughly then, combine the rest of the ingredients add salt and pepper to taste. If you would like the sauce looser just add more olive oil.

For the asparagus, gently bend each shaft till it snaps near the base, discard the woody base, wash the top in cold water.

In a frying pan bring an inch of water up to the boil and add 50g of butter, one pinch of salt, then the asparagus. Reduce the water till the butter starts to thicken (usually takes 1-2 mins on a high heat), then tip the asparagus on to the plate.

For the lamb rump, trim any tough or hard skin from the meat and lightly score the fat. Heavily salt the meat and place in to a hot frying pan, turn the meat every 30 secs to get a good colour on the flesh then put through the oven for 6 mins for medium rare. Take out of the oven and put the meat on to a chopping board with a tea towel over the top to rest. Leave to rest for 10-15 mins or until you can touch the meat with out burning yourself.

Carve the meat in to thin slices and lay next to the asparagus, drizzle your salsa verde over the top.

Darts Farm

April on The Farm

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