Potato pavé with goat’s curd, pumpkin and crispy sage

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This explosion of autumnal flavours centres itself around a beautiful block of crisp potato slices, sitting on top of a spoonful of goat's curd. The pumpkin wedges, charred radicchio, soft onion and crispy sage leaves provide plenty of warm, earthy notes.

Charlie says: 'Thyme is a place for all seasons, but when I wonder into the veg garden as the autumn leaves are changing, there’s something very special about this time of year. For the kitchen, we’re harvesting pumpkin, squash, Jerusalem artichoke, yacón, rainbow chard, celery, beetroot and woody herbs, so there’s a riot of oranges, yellows, purples and greens for our Ox Barn plates; the trees are competing with their burned oranges, vivid yellows and ox blood reds. It’s not too cold, sometimes raining, but always reminding me about nature and its importance in the grand scheme of things. It’s truly awesome. This dish brings together some of the best things about the season.'

First published in 2020




Potato pavé



Preheat an oven to 160°C/140°C fan/gas mark 3
Slice the potatoes about 0.25cm thick. Put the slices into a large bowl, cover with the oil and add the thyme and grated garlic. Liberally season with salt and pepper, and carefully mix everything together. Leave for 5 minutes to allow the potato to soften
Take a baking tray, ideally something at least 10cm deep, and line it with parchment. Gently layer the potatoes (like you're making a dauphinoise), carefully overlapping each potato slice, to ensure a rigid lattice-like structure. Cover with a sheet of baking paper and cook in the oven for 35 minutes until it's soft (there should be no resistance when you pierce it with a knife)
Remove the pavé from the oven and put a weight on top of it – such as another roasting tray with some tins on top – or anything else that's nice and heavy. Allow it to cool and set in the fridge completely, ideally overnight
The next day, preheat the oven to 200°C/180°C fan/gas mark 6
Cut the onions into halves, leaving the skins on. Slice the pumpkin (or squash) in half, scoop out and discard the seeds, then place it cut-side down on the chopping board and cut into 6 half-moons for each half pumpkin, leaving you with 12 wedges total
  • 3 medium red onions
  • 1 pumpkin, either onion squash or crown prince
Put the vegetables onto a roasting tray, drizzle over a little oil, season with salt, pepper and a pinch of chilli flakes, mix well and cook in the oven for 10 minutes
Turn the vegetables over and cook for a further 10 minutes. The pumpkin and onion should be soft to the touch of a sharp knife, so if not quite, cook for a little longer. Once cooked, remove the onion skins
Cut the radicchio head into 6 pieces, brush with a little oil and cook in a hot griddle pan or under a hot grill so that each piece is gently charred on both sides
  • 1 radicchio, or red chicory if you can’t find radicchio
Turn the cooled, set potato pavé out onto a chopping board and slice it into 4x10cm pieces
Place a large frying pan over a medium heat and add a good glug of oil. Carefully shallow-fry the pavés in the oil, sliced layer-side down. Try not to push the potato pieces about in the pan to minimise any chance of collapse or breakage
Fry for about 3 minutes until crisp, then carefully turn and fry on the other sides. Remove from the pan onto some kitchen roll to absorb any excess oil
Quickly fry the sage leaves in the remainder of the oil until crisp
To serve, put a spoonful of the goat’s curd onto each plate and stack 1-2 pieces of pavé against it. Then place the roast onion on the plate and add two wedges of pumpkin against the stack, as well as a piece of radicchio. Scatter over the sage and a drizzle of olive oil and serve
  • 6 tbsp of goat's curd
  • extra virgin olive oil
First published in 2020

After learning the culinary ropes at Jeremy Lee's legendary Quo Vadis in London, Charlie Hibbert now heads up the beautiful Ox Barn restaurant at Thyme, a vast country retreat with beautiful homegrown produce on the doorstep.

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