RECIPE ............................. ....76....
RECIPE ............................. Burnt honey peaches with buttermilk sherbet and hazelnut granola A delicious summer pudding from the team behind Chard Café & Restaurant, Ciarán Thomas and sisters Mae and Benny Sullivan. Mae: Benny originally started Chard, on her own, as a <strong>Brighton</strong> pop-up in 2017. My partner Ciarán and I moved over from Dublin in January 2018 with a view to joining her and setting up our own restaurant within a year. We met Alex and Zoe of Igigi when we hosted their Christmas party. The closure of the Igigi café coincided with our search for a permanent home and we were delighted when they invited us to move in and share this beautiful building with them. We started works in September and opened mid- November 2018. The three of us do absolutely everything, so it’s been crazy times, converting the basement into a kitchen, and preparing the ground floor and upstairs spaces, so we can offer brunch, lunch and dinner. The dinner menu changes monthly; the brunch menu changes weekly and the lunch menu is different every day. Benny is the chef, and she describes her food as ‘modern British with a relaxed tone, and touches of nostalgia’. We pride ourselves on only using locally sourced, seasonal produce. Don’t be fooled by the name, Chard isn’t entirely a vegetarian restaurant. My favourite is the onglet steak! Benny: This pudding is one I developed for the June menu, but will be great all summer. It’s easy to make, and each element can work on its own. The first step towards making the sorbet is making syrup by melting 220g of sugar in 80 ml of water, in a saucepan. Once this has cooled, add 700 ml of buttermilk, and the zest and juice of a lemon. Then churn in an icecream machine (or find out how to do this by hand, on the internet). The granola is a classic recipe. Heat 100g of <strong>Brighton</strong> Honey in a pan, mix in 50g of butter, and add a splash of apple juice. Mix 200g of rolled jumbo oats with a teaspoon each of ground cinnamon and ground ginger, and stir in the butter mix. Spread thinly onto a baking tray, and bake for 30-40 mins at 150 degrees, until dry and golden brown. Then mix in a handful of toasted, chopped hazelnuts. Cut a peach in half, and stone it. Heat two tablespoons of <strong>Brighton</strong> Honey in a pan, and carefully place the peach halves face down, cooking for a couple of minutes until the honey starts to bubble. Take care when cooking; although delicious, burning honey is nobody’s friend. Remove from the heat, and finish for five minutes in the oven, at 150 degrees, turning the peach halves so they are honey-side up. That’s it! Serve individually or as a sharing pudding – it could even work as brunch! But if all that preparation sounds like too much effort, you know where we are… As told to Alex Leith 31a Western Road, Hove chardbrighton.co.uk ....77....