The Tray Chic series comes to us from Thyme; a rural idyll which offers a place to pause for thought. 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 Head Chef, Charlie, shares a simple seasonal recipe, shown on a tray styled by sister, Milly in Bertioli by Thyme linen –designed by Thyme’s founder, Caryn.
Charlie Hibbert’s Artichoke Risotto
Risotto is the perfect vehicle for seasonal veg. Artichokes of all shapes and sizes are abundant right now. I’ve prepped more than you’ll need, but recommend freezing the extra and warming it through later in the year when artichokes are a fond memory – it’ll revive your summer senses.
Serves 4-6
Ingredients:
- 15 violet artichokes
- 1 lemon, juiced
- 1.5 litres chicken or vegetable stock
- 100g unsalted butter
- 1 large onion
- 1 celery heart
- 400g risotto rice
- A squeeze of lemon juice
- 125ml dry white wine
- Salt flakes & fresh black pepper
- 120g freshly grated Parmesan
Method :
- Remove the tough outer leaves of the artichokes, snapping them off before trimming away the dark green flesh from the base, leaving the pale yellow heart at the centre. Combine the lemon juice with enough cold water to cover the artichokes to prevent discolouring.
- Put the stock into large pot and bring to a simmer over a high heat before turning down to low.
- Dice onion and celery, then put half the butter to a wide shallow saucepan and melt on a medium heat, adding onion and celery. Sweat for three to four minutes with the lid on. Add a squeeze of lemon and season.
- Add the rice, stir well for a minute and then the wine, allowing it to cook dry.Then, add the stock one ladle at a time, stirring continuously and allowing the liquid to be fully absorbed before adding the next ladle.
- After about ten minutes, remove the artichokes from the lemon water, shaking off any excess, and slice them into ½cm thick discs. Stir these into the risotto. Keep adding the stock until the rice is cooked through, with no bite (don’t worry if you don’t use all the stock).
- Remove the risotto from the heat and let it stand for three minutes.
- Using a wooden spoon, vigorously beat in the Parmesan and other 50g of butter, season to taste and serve.
Trayscape
With this collaborative collection, we’ve brought together Bell Hutley’s and my mother Caryn’s distinctive illustrations to celebrate pollinators and their relationships with plantlife in the natural world, highlighting just how intricate, well-balanced and fragile the nexus of nature is. This tray is perfect balanced on your knee whilst tucking into Attenborough’s Life in the Undergrowth.
Thyme’s Happenings - Milly Hibbert
Our Calendar of Happenings is a bustling array of cookery classes, workshops and talks. This month, we are kicking off with a Vigour & Skills residency over the 1-3 July – a weekend of shopping and workshops with inspiring craftspeople. That weekend, the Ox Barn will run a special Kadai menu, featuring BBQ-style favourites and fresh garden salads.
Our Wellness Wednesdays (a new morning series combining a workshop, breakfast and talk with pioneering experts) continues with Rapid Tapping practitioner Poppy Delbridge on Wednesday, 13 July. Oh, and our pub, the Swan in Southrop (thyme.co.uk/eat/the-swan) is finally reopening its doors with a new look and new menu.