We were joined by the Tart London team for a seasonal supper club to celebrate the opening of The Barn, our new dining room. With ingredients sourced from the market garden at Daylesford Farm, here we share recipes from the autumnal menu.
Inspired by a love of travel around the globe as well as British towns and local farms, culinary duo Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart, cook food with big flavours and seasonal ingredients, sustainably sourced where possible.
Ingredients
Serves 4
◆2 Medium potatoes (peeled, thinly sliced, lengthways)
◆80g Parmesan (grated)
◆20 Sage leaves (finely sliced)
◆1 Bulb of fennel (thinly sliced lengthways
◆2 Shallots (finely sliced lengthways)
◆2 Garlic cloves (finely chopped)
◆1tsp Crushed fennel seeds
◆1tsp Dried chilli flakes
◆1tbsp Fresh sage (finely chopped)
◆100ml Vermouth
◆1 Lemon (zested and juiced)
For cream infusion
◆50ml Stock (chicken or vegetable)
◆100ml Double cream
◆3tsp Dijon mustard
◆2 Bay leaves
◆½tsp Nutmeg (finely grated)
- Sweat down the fennel for 5 minutes, in a little olive oil
- Add the shallots, garlic, fennel seeds, chilli and sage, gently cook down until soft
- Add the vermouth and simmer until three quarters of the liquid has evaporated
- Add the lemon zest and juice, season with plenty of salt and pepper
- Allow to cool
For the cream infusion
- Place everything into a deep pot
- Gently bring to the boil, remove from the heat
- Leave to infuse for 30mins, remove bay leaves
Assembly and cooking
- Butter a ceramic dish
- Layer potato slices followed by the cooked fennel then cover the fennel with some of the infused cream and add a twist of pepper
- Repeat with another layer of the sliced potato, then fennel, then cream and then one last layer of potato on top
- Cover the top with the remainder of the cream mixture
- Add the grated parmesan, sliced sage and plenty of salt and pepper
- Place the dish onto a flat baking tray (to catch any drips)
- Bake in a preheated oven at 180 degrees for approx. 35mins, until a knife easily glides through the layers
