.
‘A classic from Provence – the Clafoutis is usually associated with cherries however it can be filled with any seasonal fruits of your choice – I’ve used apricots, small plums, strawberries, and even macerated prunes in the past. You can also experiment with Mediterranean herbs stirred into the batter such as chopped rosemary, thyme and lemon verbena.
As the base is essentially a batter, once cooked the clafoutis needs to be served and eaten before it deflates and sags- however this shouldn’t be a problem! Once you ceremoniously, remove from the oven and dust liberally with icing sugar the sight and aroma of this makes it irresistible. I roll this out during the summer for a showstopping end to a BBQ’ – Ben Tish
60g ground almonds
20g strong plain flour
100g caster sugar plus a tablespoon for the cherries
1 tablespoon of kirsch
2 large free-range eggs, plus 3 large yolks
275ml double cream
400g ripe fresh cherries, stones removed,
Unsalted butter, softened, for greasing
Icing sugar to dust
A pinch of sea salt
You’ll need a 22/23cm tart tin, oven proof pan or gratin dish
Preheat the oven to 190c
1. Blitz together the ground almonds, flour, a good pinch of sea salt and the caster sugar in a food processor for a minute to blend. Add the eggs, yolks, and cream, then blend to a smooth batter. Pour into a jug and chill for a few hours.
2. Toss the cherries with the kirsch and a tablespoon of sugar to macerate for 10 minutes. Grease the tin or dish with butter.
3. Scatter the cherries over the base of the tin or dish. Stir the batter in the bowl, then pour evenly over the cherries.
4. Bake for about 15 minutes until risen and golden brown. The middle may not rise as much as the edges, but it should be set. Dust with icing sugar and serve immediately with something cold and creamy.
September lunches, best enjoyed slowly.
Salade Niçoise and a glass of rosé at The Barley Mow.
#saladeniçoise #rosé #mayfairdining #londonlunch #frenchrecipes
This month’s Dish with Tish is a rather delicious sign that autumn is on its way.
We’re pairing sweet Grapes with punchy Stichelton, Caramelised Onions and Crispy Sage for a Flatbread worthy of the new season.
Make it, tear into it and try your best to share.
Full recipe via the link in bio.
A little look at The Orange. In, out and around the bar
This is a pub that wears its colours well.
#theorange #londonpubs #pubinteriors
We took the Cubitt House team out of London for a day with our friends at Fielden Rye Whisky, getting to know the people, places and process behind the English whisky now pouring across our pubs.
There was a wander through the fields, a look behind the scenes and, most importantly, a little tasting along the way.
You can find the fruits of our research behind the bar with our new Fielden Rye Whisky cocktails throughout September.
We’re raising a glass to English whisky this September.
Fielden Rye Whisky has taken its place behind our bars, and to mark the occasion our teams have been stirring and shaking a new collection of cocktails made for the changing season.
Meet the bright and refreshing Roffignac, with Fielden Rye Whisky, Raspberry Shrub and Lemon, or settle in with the richer Seigle d’Or, with English White Vermouth, Honey Cordial and Orange Bitters.
A rather good reason for one more, we think.
Discover our Fielden Rye Whisky cocktails across all eight Cubitt House pubs throughout September.
#CubittHouse #LondonPubs #FieldenRye
