Recipes

Pumpkin with stracciatella, chillies, hazelnuts & basil oil – A guest recipe by Tart London

9th November 2023

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.

Image
Image
Image
Ingredients

Serves 4

Pickled Squash (can be made several days in advance)

½ Red Kuri squash or small pumpkin
200ml Apple cider vinegar
150ml Water
1tsp Coriander seeds
1tsp Fennel seeds
1 Bay leaf
120g Caster sugar
2tsp Salt

For the basil oil

1 Bunch basil
200g Spinach (stalks removed)
100ml Vegetable oil
50ml Extra virgin olive oil

To Finish

1 Burrata or stracciatella
1 Red chilli (sliced)
80g Hazelnuts
Salt and pepper
Small bunch sage

For the squash

  • Peel and scoop out the squash
  • Finely slice the squash using a peeler or a mandolin (to create ribbons)
  • Place all the pickling ingredients into a pan and bring to a simmer
  • Add the squash and simmer gently for about 15 – 20 minutes
  • Take off the heat, cool slightly, and pour into a glass pickling jar, once fully cooled, cover with a lid, place in a fridge until needed

For the roasted squash

  • Heat the oven to 200 degrees
  • Scoop out the seeds
  • Cut into wedges, place on a baking tray, drizzle with oil, salt and pepper and place into the oven for about 30 minutes or until nicely caramelised
  • Remove form the oven and leave to one side

For the basil oil

  • Bring a pan of water to the boil, blanch the spinach for 10 seconds and plunge into ice water, once cooled drain well onto kitchen paper
  • Place the basil, spinach, salt and oils into the blender and blend on a high speed for about 2 minutes
  • Pour into a sieve lined with a muslin cloth and allow to drain

To finish

  • Heat a splash of olive oil in a frying pan, add the sage leaves and gently fry, remove with a slotted spoon, drain onto kitchen paper, season with salt
  • Place the hazelnuts onto baking tray, then into a pre lit oven (180 degrees), bake for 5-6mins
  • Remove from oven tip onto a clean kitchen cloth and rub, to remove brown outer skin
  • Once cooled roughly chop the hazelnuts
  • Tear the burrata onto your plate, or present the Stracciatella, season with salt & pepper and drizzle with a little olive oil
  • Add the wedges of the roasted squash
  • Drain the pickled squash onto kitchen paper and arrange on the dish
  • Finally add the hazelnuts, sliced chillies, drizzle over the basil oil and finish with the crispy sage leaves
Image
Image
Image
Image

Related Articles

View All
Wootton Organic

From The Source

Wootton Organic

6th October 2024

Our chefs love to tell stories through their food, and there is nothing better than working with high quality ingredients that taste great and come from a source that we are proud of.

Léoube, Provence

From The Source

Léoube, Provence

19th July 2024

Summer has, supposedly, arrived in the Cotswolds. The long, warm days transform our pubs from cosy indoor boltholes to welcoming oases, each of their respective outdoor spaces providing shade, respite and refreshment....

Mastering the Barbecue

Recipes, Stories

Mastering the Barbecue

2nd June 2024

Our executive chef, Alan shares his top tips to keep in mind when you fire up the barbecue to cook over flames this summer. From the perfect cuts of meat and fish to pop on the grill, to failsafe techniques…...