Scallops with crispy bacon, spinach & béarnaise sauce, p100
New Year menu for 6
Beetroot crisps with blue cheese and pear jam
Scallops with crispy bacon, spinach and béarnaise sauce
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Pan-fried wild mushrooms with celeriac purée and crispy sage leaves
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Juniper-roasted crown of venison with cumberland sauce
Garlic and lemon potatoes with smoked salt and paprika
Romanesco, toasted hazelnut, golden raisin and parsley salad
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BROTHERLY GRUB Livestock farmer Gregory Gladwin pours the wine, chef Oliver presents the venison crown and restaurateur Richard shoots the breeze
Warm Christmas tart
Richard, Oliver and Gregory Gladwin grew up foraging, hunting and exploring the countryside of West Sussex. With a family background in catering and restaurants, they realised they had all the skills needed to set up their own place. Their two London restaurants, The Shed in Notting Hill and Rabbit in Chelsea, have quickly become the talk of the town – and not just for the food…
Oliver is the chef, butcher and creator of these fantastic recipes. Gregory rears the livestock that supplies the kitchens, and oldest brother Richard is the business head. The brothers have a nose-to-tail approach: nothing is wasted and their food is seasonal, local wherever possible and, above all, great to eat. We joined them with some friends in an old windmill at their parents’ vineyard for this warming New Year’s Eve feast.
Beetroot crisps with blue cheese and pear jam
MAKES ABOUT 12 CANAPÉS. HANDS-ON TIME 30 MIN, PLUS 1-2 HOURS DRYING
Blue cheese takes beetroot to a new level
OLIVER SAYS:
The sharpness of the blue cheese contrasts with the sweetness of the jam, while the earthy crunch of beetroot cuts through everything, making for amazing pre-dinner nibbles.
MAKE AHEAD
Make the crisps up to 12 hours ahead. Make the pear jam up to 2 weeks ahead, keep covered in the fridge and bring to room temperature to serve. This recipe makes more pear jam than you’ll need but it keeps well – serve it with cheese or cold meats.
FOOD TEAM’S TIPS
Peel the pears, then slice them in half lengthways, scoop out the core with a teaspoon and grate on a box grater, holding the pear with kitchen paper to prevent slipping.
If you don’t have a mandoline, cut a small flat edge on the beetroot and lay it on the board before slicing into rounds using a sharp knife.
• 1 medium raw beetroot (about 150g), peeled
• 100ml sunflower oil
• 30g dorset blue vinny cheese (you can use stilton as an alternative), at room temperature
• Fresh thyme sprigs to serve
FOR THE PEAR JAM