( recipe )


APPLE and FENNEL TART TATIN, MONBAZILLAC WINE JELLY, GRANNY SMITH and CALVADOS


SORBET and APPLE CRISPS (SERVES 4)


W


e do traditional country inns really rather well here in the Cotswolds, don’t we? The Angel


at Burford, for example, has been impressing locals for more than 400 years. But if you think that all it’s got going for it is old fireplaces and enormous wooden beams you’d be wrong. Step inside the restaurant and you’ll find a menu that transports you straight into the 21st century with a truly impressive modern British style of cooking and presentation. Head chef Andy Frost joined


owners Terence King and Gemma Finch’s team in October 2012, bringing with him his philosophy of relaxed fine dining with quality produce and the ideology that you eat with your eyes as well as your palate. He takes classic recipes and puts a modern British twist on them, while always keeping it fresh and seasonal. “I came up with the idea of the


apple and fennel tart tatin as a twist on the classic dessert,” explains Andy. “The aniseed note from the fennel just adds something completely different to the dish, but it’s not overpowering as it’s poached in a sweet stock syrup, which is equal amounts of water and sugar. The other elements to the dish, like the Granny Smith and Calvados sorbet, marry everything together – and you also have a lovely crystal clear Monbazillac dessert wine jelly to cleanse the palate, and a lovely apple crisp for texture.”


✱ THE ANGEL AT BURFORD, 14 Witney Street, Burford, Oxfordshire, OX18 4SN; 01993 822714; www.theangelatburford.co.uk


crumbsmag.com


INGREDIENTS For the tart tatin: 250g caster sugar 250g water 3 bulbs of fennel 5 Granny Smith apples


1 packet of ready-rolled puff pastry


For the caramel: 100g caster sugar 150g unsalted butter, cubed


For the sorbet: 6 Granny Smith apples 200ml water 200g caster sugar 2 lemons, juiced 100ml Calvados


For the Monbazillac wine jelly:


6 gelatine leaves 2 bottles Monbazillac 2.4g agar agar


For the apple crisps: 75g water 75g caster sugar 200g lemon juice 1 Pink Lady apple


METHOD


– Line a medium-sized, non-stick heavy bottomed frying pan with parchment paper. – Put the sugar and water in a saucepan and bring to the boil. Gently add the fennel bulbs to the sugar syrup and cook for 20 minutes, or until a knife will pierce the fennel easily. Slice thinly. – While the fennel is cooking, remove the cores from the Granny Smith apples, half and quarter them, then thinly slice. – Next make the caramel by placing the caster sugar in a saucepan and heating gently until it turns a light caramel colour. Add the butter into the caramel, cube by cube, until completely combined, then remove from the heat. – Pour the slightly cooled caramel into the lined pan and begin layering the sliced fennel and apples, before adding a final layer of the puff pastry. Trim to fit the pan. – For the sorbet, juice the apples then bring the water, sugar, lemon juice and Calvados to the boil. Chill and combine with the apple juice. Churn in an ice-cream machine according to the manufacturer’s instructions. – For the Monbazillac jelly, soak the gelatine in cold water to soften. Reduce the wine down to 600ml in a pan over a medium heat, add the agar agar and whisk. Add the softened gelatine leaves and pass through a sieve, pour into a tub and place in the fridge to set.


– For the apple crisps, bring the water and caster sugar to the boil, then add the lemon juice. Core the apple, then slice thinly on a mandolin or with a knife and dip in the syrup. Place each slice on a baking tray lined with parchment and pop in the oven on its lowest setting for about 15 minutes. – Slice the tart tatin and serve alongside cubes of the jelly, a scoop of the sorbet and the apple crisps.


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