We’re happy to have Thyme back in L-Shaped this month and to celebrate, Chef Director, Charlie Hibbert has given us a fresh and vibrant late spring recipe of pea shoots, asparagus, coppa, soft boiled egg, which will be featuring on his new lunch menu at Thyme’s Ox Barn.
The new menu at Thyme this season is bursting with land-to-mouth deliciousness and the idea behind it is for people to share dishes. So, for your perfect spring gathering, start with nibbles like white asparagus and ricotta crostini, marinated anchovies and warm, crusty home-baked sourdough and butter. For a wonderful, stand-out spring dish, use the recipe below to create Charlie's perfect lunch.
Charlie Hibbert’s pea shoots, asparagus, coppa, soft boiled egg
Serves 4
4 free range eggs
12 slices of coppa ham*
12 asparagus spears
120g ricotta
4 slices of sourdough
½ lemon, juice
25ml olive oil with a little extra for brushing
Salt and pepper
500g pea shoots
Bring a pot of water to the boil over a high heat. When it is up to temperature, put the eggs into the water and boil for 6 ½ minutes. When the timer goes off immediately dunk them into iced water and allow the eggs to chill.
Next, bring the water in the pot back to the boil, this time with a good pinch of salt in the water. Snap off the tough ends of the asparagus and cook them for 2 minutes, until just cooked. Lift them out and place them on a plate to cool.
Place a pan over a medium heat and brush the bread with a little olive oil. Fry each slice of bread for 2 minutes on each side, until crisp and golden. Spread each with a little ricotta and put them on a plate. Next put the leaves into a bowl. Slice the asparagus lengthwise into strips and add to the pea shoots. Dress in the lemon and olive oil, with a little seasoning. Tumble the salad over the toasts. Finally peel the eggs and slice them in half. Season them and put two halves onto each salad. Lay a few slices of coppa onto the salads and serve.
* The coppa Charlie uses comes from a local supplier, based in Chipping Norton – the Saltpig Curing Company – who hand-make award-winning artisan charcuterie using whole, rare breed, mature pigs.
Image credits: Kirstie Young (Pea shoots, asparagus, coppa and soft boiled egg recipe dish) and GBCHEFS (Charlie)
The Ox Barn at Thyme is open all week for lunch and dinner.
Click here to see a Charlie Hibbert recipe for a delicious dessert option: Lemon Cream Puffs.