The Tray Chic series comes to us from Thyme: a rural idyll which offers a place to pause for thought run by the Hibbert family.
A bucolic retreat of rooms, luxury and rest offering a range of workshops, treatments, events, and some of the most delicious food in the county at the Ox Barn. Each month Chef Director, Charlie shares a simple seasonal recipe, shown on a tray styled by sister, Milly, in Bertioli linen, which is designed by Thyme’s founder, Caryn.
Charlie Hibbert’s Thyme’s Panissa
I’m a huge fan of reading cookery books and my go-to’s include Marcella Hazan, Canal House and Jacob Kenedy’s Bocca di Lupo. So many great recipes. This is my version of panissa, a Piedmontese dish, which is hearty and warming, chockfull of borlotti beans – a seasonal gem and all-time favourite of mine. You could add in a little chopped salami for a meaty version.
- 250g borlotti beans (tinned, or soaked overnight)
- 3 sticks of celery, chopped
- 1 carrot, peeled & chopped
- 1 onion, peeled & chopped
- 50ml olive oil
- 2 large sprigs of rosemary
- 300g risotto rice
- 1 small onion, finely diced
- 1 head of fennel, diced
- 50g tomato purée
- 200ml red wine
- 2l chicken or vegetable stock
- 50ml olive oil
- 2 tbsp cold butter
- 100g Parmesan, grated
For the borlotti beans:
- Put olive oil into a heavy bottomed saucepan, adding the onion, celery and fennel, then sweat over a medium heat for about five minutes.
- Strain the beans from their soaking water (if using dried) and add them to the pan, along with the rosemary.
- Cover with fresh water, allowing an additional inch. Simmer gently over a low heat for about an hour or until the beans are just cooked and soft to bite. Keep the water topped up so that the beans don’t see the air.
To make the risotto:
- Bring the chicken or vegetable stock to a very low simmer in a large pan. In the meantime, add olive oil to a heavy bottomed pan, followed by onion and fennel and sweat for five minutes or until the onions are translucent.
- Then add in the tomato purée, stirring well, and cook for a further minute. Stir through the rice – let it toast for a minute – then add in the wine and stir well.
- Allow the wine to reduce until completely cooked out, then add the stock, ladle by ladle, stirring the rice with a wooden spoon until cooked. This will take about 15 minutes.
- Beat through the Parmesan and butter before stirring in the beans and then season well with salt and pepper.
The bold colours of autumn’s leaves and flowers have inspired our Autumn Leaves collection. The horse chestnut – early to drop its leaves and signal “fall” – boasts magnificent yellows, oranges, reds, and browns. Pair Bertioli linens with hand-made ceramics by Deborah Brett and a playful pair of squirrel salt and pepper shakers by Quail for a setting that celebrates this glorious season.
Amid the entertaining array of seasonal cookery classes – from preserves to pasta via France, Italy and Spain – there’s also a basket weaving workshop from experienced willow weaver, Amanda Rayner; a panel discussion and book signing with Hugh Fearnley-Whittingstall and The Land Gardeners; and a new exhibition in the Tithe Barn featuring a range of works by the ceramic artist Richard Pomeroy. The exhibition opens on 3 November and includes a range of Richard’s handmade, colourful ceramic works including large scale sculptural pieces, as well as a range of teapots, jugs, cups, and coffee pots: Christmas gift ideas galore.
All events including cookery classes can be booked on the Happenings section at thyme.co.uk or follow on Instagram @thyme.happenings