The Farmdrop Blog

Find out the latest from the fields and kitchens of our local producers and explore the best of British seasonal food.

A Better Beet: Not bad for a Tuesday lunch at the office, eh?

We are very priveliged to have Sasha Scott working for us. A committed Farmdropper, Sasha is also a skilled and inventive chef. Here’s how she brought together this week’s ready, steady, cook style shop.

Lamb and Beetroot meatballs with a raita dressing, butternut squash mash and lemony curly kale.

Ingredients: 2 x 500g BeatBush Farm Lamb mince; 5 Chegworth Valley golden beetroot; 5 Chegworth Valley red onions; 3 Chegworth Valley garlic cloves; Ripple Organics Mint; 2 Chegworth Valley lemon; 100g couscous; 2 Chegworth Valley butternut squash; Ivy House dairy double cream; Ripple organics mixed kale; Hurdlebrooks light and live Yogurt; Chegworth Valley rosemary; Chegworth Valley mint; Chegworth Valley garlic; Sea salt and freshly ground peppercorns; Olivieolgy olive oil

Method: Pour some simmering water over your couscous and let it sit. While it’s getting bigger and cooking, grate the onion and beetroot into a large bowl and season with salt and pepper and a large glug of olive oil. Add crushed garlic, minced lamb, chopped mint, the aforesaid cooked couscous and a squeezed lemon. Mix together roughly so all the ingredients properly infuse. Cover and place in the fridge. And get the oven on now - aiming for 200!

Next prepare your raita. Mix up the chopped mint, a few sprigs of finely chopped rosemary, a squeezed lemon and 2 cloves of finely crushed garlic then dollop your yogurt on top. Gently mix together and season with salt and pepper.

Peel and slice your butternut squash in large discs, then place a deep pan on the hob and bring to the boil. When tender, drain, then generously add lashings of olive oil, salt and pepper and a knob of butter. Mash until your butternuts are luxuriously smooth. Think fluffy clouds. Add a dash of cream for an even richer flavour.

Finally, remove your mince mixture from the fridge, shaping small globes the size of golf balls. Put them on a baking tray and then into your oven for around 30 mins. They should be sizzling and a deep purple colour when you pull them out. 10 mins before they are due out, prepare your kale. Place in boiling water for a few mins, and season with salt and pepper and a squeeze of fresh lemon.

Serve piping hot, with the cool raita drizzled generously over the top. Life is good.