FRIED ARTICHOKE WITH MISO MAYONNAISE

Beer and onion tarte tatin with goat’s curd

1 HOUR 10 MINUTES + CHILLING

SERVES 4 AS A STARTER | EASY | V

At Kudu, Patrick serves this dish as one of the small plates – we’ve made it a little bigger for sharing at home. He also garnishes the tart with fennel flowers and some finely sliced sorrel, and the goat’s curd with leek oil.

caster sugar 100g unsalted butter 50g stout 200ml black treacle 20g vegetable oil 1 tbsp round shallots 500g, peeled and halved through the root all-butter puff pastry 320g flat-leaf parsley a small handful, finely chopped goat’s curd 250g

• Gently heat the sugar in a deep frying pan, swirling the pan until the sugar is dissolved. Turn up the heat slightly and cook until the caramel is the colour of a rusty penny. Carefully add the butter and swirl until dissolved, then add the stout and treacle, stir to dissolve and reduce until syrupy. Cool.

• Heat the vegetable oil in a 23cm ovenproof frying pan, add the shallots, cut-side down, and cook until deeply caramelised. Scoop out and cool.

• Pour the caramel into the ovenproof frying pan, then put all of the shallots back inside in an even layer, cut-side down. Unroll the puff pastry sheet, roughly cut to a circle the size of the frying pan, and drape over the shallots, tucking it in around the edges, then prick all over with a fork. Chill.

• Heat the oven to 220C/fan 200C/gas 7. Bake for 20 minutes or until the pastry is golden and crisp. Let it stand for 5 minutes before putting a plate over the tart and carefully inverting. Scatter with the parsley and serve with goat’s curd.

PER SERVING 828 KCALS | FAT 52.9G SATURATES 29.6G | CARBS 62.4G | SUGARS 35.5G FIBRE 4.6G | PROTEIN 20.4G | SALT 1.5G

Fried artichoke with miso mayonnaise

50 MINUTES + COOLING | SERVES 4 AS A STARTER EASY | V

globe artichokes 4 black peppercorns a pinch fennel seeds a pinch coriander seeds a pinch vegetable oil for deep-frying smoked paprika a pinch to serve MISO MAYONNAISE egg yolk 1 white miso paste 50g soy sauce 2 tbsp grapeseed oil 200ml lemon juice 1 tbsp

• Peel the fibrous outer leaves from the artichokes, using a small knife, until the leaves are paler in colour. Use a speed peeler to peel the stem to remove the tough outer layer. Cut each in half vertically, and then in half again, and use a teaspoon to remove each choke (a collection of small fibrous hairs at the base of the artichoke).

• Put the peppercorns, fennel seeds and coriander seeds into a large pot of gently simmering salted water and cook the artichokes for 15 minutes or until tender. Drain really well and cool completely on kitchen paper, to dry.

• For the mayo, put the egg yolk, miso and soy sauce in a blender. With the motor running, slowly drizzle in the oil until emulsified. Add the lemon juice and a little water if it’s too thick.

• Fill a pan no more 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the artichokes, in batches, for 4-5 minutes or until really crisp. Drain on kitchen paper and sprinkle with salt. Serve the artichokes with the mayo and a sprinkle of paprika.

PER SERVING 325 KCALS | FAT 33.3G SATURATES 3.4G | CARBS 2.8G | SUGARS 1.7G FIBRE 0.5G | PROTEIN 3.3G | SALT 1G