Baby Artichokes, Pink Grapefruit, Chicory & Black Olive Crumb

by Thyme Recipes 2 Jan 20

Adapted for our menu from a recipe by Sally Clarke, this recipe will feature in our new 'Plates from the Ox Barn' class in The Cookery School at Thyme. There is a little magic to be found in Thyme’s kitchens and no more so than in the winter months when our chefs have less variety of fresh produce. Their skills at balancing flavours and textures really come to the fore, and incorporating bitter flavours successfully is a real art. After the extravagant indulgence of Christmas with its rich roasts, ballsy braises and plenitude of puddings it is time to celebrate the much-neglected contributor to taste that is bitterness.