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
For the celeriac
◆1 Celeriac (peeled and chopped into chunks)
◆2 Garlic cloves (peeled)
◆20g Thyme (picked leaves)
◆100ml White wine
◆250ml Oat milk
◆1 Lemon (juiced)
◆Olive oil, salt and pepper
For the topping
◆10 Jerusalem artichokes - chips, thinly sliced - fried in a deep fat fryer until crisp
◆Lemon zest
◆Olive oil
For the mushrooms
◆50g Unsalted butter
◆500g Wild mushrooms, cleaned (Portobello's are also great for this)
◆1 Garlic clove (finely chopped)
◆20ml Sherry vinegar
◆½ Lemon (juiced)
◆1tbsp Parsley (chopped)
◆1tbsp Tarragon (chopped)
For the celeriac
- Place the celeriac chunks into a roasting tin, add the garlic, thyme, white wine, a little olive oil and season
- Cover with tin foil and roast at 220 degrees for 30 minutes or till soft and starting to caramelise
- Place in blender with the oat milk, lemon juice, olive oil and salt and pepper, blend until smooth
For the topping & mushrooms
- Leave some mushrooms whole, others chop into quarters
- Heat a splash of olive oil in a pan and add the shallots, sauté for a couple for minutes
- Add the mushrooms and garlic, sauté for a few minutes
- Add the vinegar, lemon juice, tarragon and parsley
- Take off the heat
To Finish
- Spread the celeriac over a plate
- Spoon over the mushrooms onto the puree
- Grate a little lemon zest over the top, season with salt and pepper then a good drizzle of olive oil
- Finally scatter the Jerusalem artichoke chips over the dish
