Here’s a recipe from Rebecca’s debut cookbook, Two Magpies Bakery – Stories and Recipes from the Heart of East Anglia, with photography by India Hobson, which is now on sale. Find out more at www.twomagpiesbakery.co.uk
We love a tartine – it’s essentially stuff on toast and makes the perfect showcase for our bread and an opportunity to let simple seasonal ingredients speak for themselves. Mrs Temple’s Binham Blue is a creamy Norfolk cow’s milk cheese that crumbles softly. If you can’t find it, then Cambazola or Dolcelatte would be great substitutes. Thanks to Ali, our Southwold chef, for this recipe – our customers love you for it!
Ingredients: Serves 2
• 1 Tbsp olive oil
• 100g chestnut mushrooms, cut into 1cm slices
• 1 large banana shallot, finely sliced
• 1 garlic clove, finely sliced
• 100g watercress
• 1 tsp fresh thyme, stalks removed
• 100ml double cream
• 100g Binham Blue cheese, crumbled
• 2 thick slices of Classic Magpie Sourdough
• 5–6 pickled silverskin onions per person
Method:
– Heat the oil in a heavy-based pan, then add the sliced mushrooms, shallot, garlic, thyme and a generous grind of flaky sea salt and black pepper.
– Cook gently for 5 minutes until the shallot
has softened.
– Add the cream and crumbled cheese and continue to cook gently for another 5 minutes.
– Toast the sourdough bread and lay each slice on a warmed plate. Top with the cooked mushroom mix. Season generously with salt and pepper.
– Garnish with a handful of watercress alongside and the pickled onions.