You can use any combination of fresh, seasonal vegetables you wish
Add the olive oil to a heavy-bottomed pan, then add the shallot and sweat down. Add the spelt and deglaze with white wine.
Add some of the chicken stock so it just covers the spelt. Cook until
al dente, keeping the spelt covered by adding more with stock until ready. This may take around 45 minutes to an hour.
Meanwhile, take another heavy-bottomed pan, and add a knob of butter and a pinch of salt. Then add boiling water to the pan, to about 2cm deep. Add the chopped carrots, then slowly add the turnip and the broccoli and blanch in the boiling salted water. Add the parsnip, celeriac, fennel and celery and cover the pan with a lid or tin foil cover.
Once tender, remove the vegetables from the water, then place back in the pan with a little olive oil, add the pumpkin and roast the vegetables until the pan starts to dry and you begin to see them colour nicely – try to resist the urge to shake the pan here so you get a lovely golden colour to the vegetables. When the vegetables are almost ready, add a handful of spinach and wilt down. Once it’s ready, strain the spelt through a sieve, retaining some liquid. Cool the spelt on a tray.
Put the spelt back into the pan with the remaining chicken stock. Warm gently and add the 80g of butter, stirring continuously until all of it is melted and has emulsified, coating the spelt. Season to taste, and add the Parmesan.
Finish with freshly whipped cream and stir through.
Spoon the spelt on to a plate, and then add a spoon of the vegetables on top of the spelt on to each dish. Garnish with toasted pumpkin seeds
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