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4-6 Priory Road

Wells

Somerset

BA5 1SY

 Restaurant & Potager Opening Times:

Monday-Friday: 9am-4.30pm

Saturday: 9am-5pm

Sunday & Bank Holidays: Closed

Free seating - No booking necessary!


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2 tbsp olive oil

2 aubergines (diced 1.5cm cubes)

1 red onion (finely sliced)

Salt and Pepper (to taste)

Pinch of dried chilli flakes

Pinch fennel seeds

2 bay leaves

Pinch of nutmeg

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground cinnamon

1/2 tsp ground ginger

4 tsp dried mint

2 cloves of garlic

1 tbsp tomato paste

50g of sultanas or dried apricots

1 red pepper (finely sliced strips)

1 courgette (diced 1.5cm cubes)

6-8 mushrooms (quartered)

3 carrots (small chunks)

1 suede (small chunks)

1 sweet potato (small chunks)

a handful of sliced coriander leaves

1 tin of chickpeas

2 x 400g cans chopped tomatoes

METHOD CHICKPEA TAGINE INGREDIENTS

Heat the oil in a large pan. Add chilli flakes, fennel seeds and bay leaves and cook until the fennel seeds begin to lightly brown.


Stir in finely chopped garlic, diced aubergine and finely sliced onion, season with salt and pepper and mix together in the pan. Cook on a high heat, stirring occasionally until it forms a thick paste.


Add all of the dried herbs and spices into the paste and cook for a further minute, stirring frequently. Next, add the tomato paste and stir frequently for another minute. Now mix in the chopped tomatoes, dried fruit and a good splash of water.


Bring to the boil and leave to simmer and reduce for as much time as you have (approx. 1 hour).


In a separate hot pan, fry all of your remaining vegetables separately (including root veg which will need to cook through) and put to one side.


When your sauce has reduced enough, season further with salt and pepper and stir in your cooked vegetables, chickpeas and fresh coriander.


Sprinkle over any remaining chopped fresh coriander and serve with cous cous, bulgur wheat or quinoa.

By popular demand…Here’s where you can recreate some of our favourite dishes.

RECIPES

A Good Earth classic - We cook our Tagine slowly in a large pot, but you could always use a traditional tagine pot for extra authenticity.

3-5 medium/large raw beetroot (peeled and sliced 0.3cm thick)

olive oil

pinch of salt and cracked black pepper

1 white onion (finely sliced)

1 aubergine (diced 1.5cm cubes)

1 clove of garlic (finely chopped)

2 bay leaves

2 tsp ground coriander

2 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp dried mint

2 x 400g cans chopped tomatoes

1 tbsp tomato paste

2 red pepper (diced 1cm cubes)

2 courgette (diced 1cm cubes)

3 courgette (angled slices 0.3cm thick)

200g grated mature cheddar cheese

150g goats cheese (thick slices)

8 cherry tomatoes (halved)

Handful of fresh thyme

Handful of fresh basil


METHOD BEETROOT TIAN TOPPED WITH GOATS CHEESE & CHERRY TOMATOES INGREDIENTS

On a high heat, add oil, garlic, bay leaves, salt and pepper into a large pan. Cook until the garlic begins to brown.

Add diced aubergine and finely sliced onion. Cook on a high heat, stirring occasionally until it forms a thick paste.


Add all of the dried herbs into the paste and cook for a further minute, stirring frequently. Next, add the tomato paste and stir for another minute. Now mix in the chopped tomatoes and a splash of water if needed.


Bring to the boil. Leave to simmer and reduce for approx. 1 hour.


In a separate hot pan, fry your diced courgette and pepper and put to one side.

While the tomato sauce is cooking begin preparing the courgette and beetroot layers.


Using a mandolin, slice your beetroot into thin discs. Toss in a bowl with salt, pepper and a generous amount of olive oil then roast flat on a tray for 15-25 minutes until tender.


Now slice your remaining courgette in the same way but do not cook.

By this time your tomato sauce should be reduced. Season further with salt and pepper and stir in your cooked vegetables.


Spoon approx. 8 tbsp of your tomato sauce into a large baking dish. Next, layer in your courgette slices followed by the beetroot.


Repeat this process so you have 2 layers of tomato sauce, courgette and beetroot and the dish is almost full.


Top with grated mature cheddar cheese, slices of goat’s cheese and halved cherry tomatoes. Finally, sprinkle with the fresh herbs.


 Bake for 30-35 minutes at 180°C.


Beetroot and Goats Cheese are well-known as a winning combination and layered up in a Tian, they work perfectly. This dish always goes down well when we serve it here. The trick is getting a really rich tomato sauce.

Serves 8

Serves 8

(For Tomato Sauce)

olive oil

salt and pepper (to taste)

1 aubergine (diced 1.5cm cubes)

1 white onion (finely sliced)

1 clove of garlic (finely chopped)

2 bay leaves

2 tsp ground coriander

2 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp dried mint

1 tbsp (heaped) tomato paste

1.5-2 x 400g cans chopped tomatoes

1-2 red pepper (diced 1cm cubes)

1-2 courgette (diced 1.5cm cubes)

 (For Dauphinoise Potatoes)

4-6 medium sized peeled potatoes (sliced into thin layers)

150ml whole fat milk

100ml double cream

pinch of nutmeg

1 clove of garlic (finely chopped)

salt and pepper to taste

(Other Ingredients)

3 aubergines (0.5cm thick round slices)

200g grated mature cheddar cheese

METHOD VEGETABLE MOUSSAKA INGREDIENTS

Heat the oil in a large pan. Add garlic, bay leaves and cook for 30 seconds.

Stir in diced aubergine and onion, season with salt and pepper and mix together in the pan. Cook on a high heat, stirring occasionally until a thick paste forms.

Add all of the dried herbs into the paste and cook for a further minute, stirring frequently.

Next, add the tomato paste and stir frequently for another minute. Now mix in the chopped tomatoes and a splash of water if needed (The final sauce must not be too sloppy so keep don't overdo the water).

Bring to the boil and leave to simmer and reduce for approx. 1 hour.

In a separate hot pan, fry all of your chopped courgette and pepper (In small batches, hot and quick) and put to one side. Try to caramelise the outside without cooking through.

When your sauce has reduced enough, season further with salt and pepper and stir in your cooked vegetables.

While the tomato sauce is cooking begin the dauphenoise potatoes and roasted aubergine discs.


- Abergine Discs


Cut 2 aubergines in sections to create 0.5cm discs. Toss in a bowl with salt, pepper and a generous amount of olive oil then roast flat on a tray for 15-25 minutes, until cooked through.


- Dauphinoise Potatoes


Add the cream and milk into a sauce pan and heat but do not boil. Add salt, pepper, garlic and ground nutmeg.


Once hot add all of the sliced potatoes and cook on a medium heat, stirring frequently until cooked through. By this point the potatoes should have absorbed most of the milk/cream and have a thick, creamy consistency.


Construct the Moussaka in the following order in a large baking dish:


Tomato Sauce, Aubergine Discs, Dauphinoise Potatoes, Tomato Sauce, Aubergine Discs, Dauphinoise Potatoes.


Once your dish has 2 even layers of each element, sprinkle generously with cheese and bake for 25-35 minutes on a fairly high heat.


This is one of our most popular dishes. There are quite a few processes involved but the final result is well worth it!

There are three main elements to this dish (Tomato Sauce, Aubergine Discs and Dauphinoise Potatoes). This recipe tells you how to make each element. Once all parts are prepared, It's a simple process of layering in a baking dish.

  

Serves 8

(For Pastry)

1lb plain flour

3oz icing sugar

1 pack of butter

2 eggs

2 tbsp water

(For Filling)

8oz ground almonds

3 tbsp plain flour

4oz butter

10oz caster sugar

2 eggs

1 vanilla pod

8 ripe figs (quartered with skin on)

1 orange

handful of flaked almonds

METHOD FIG & ALMOND FRANGIPANE TART INGREDIENTS

- For Pastry

Rub together the butter, flour and icing sugar into a fine crumb. Beat the eggs and add to your mix.

Allow the egg to soak into the mix, then form into a ball by hand. If the mix seems dry, add the water to bind.

Leave to rest in the fridge for approx. 20 minutes.

Grease and flour a 10" tart tin. Roll your pastry as thin as possible without tearing. Make sure it is roughly round and approx. 12" in diameter.

Line your tin with the pastry, ensuring an overhang all the way around. Pierce the pastry a few times with a fork.

Bake in the centre of an oven at 180°C until lightly golden. Once cooled, trim off the excess pastry from around the outside of the tin.

- For the Filling

Cream your butter and sugar with the vanilla until pale and fluffy.

Beat in the eggs then fold in the flour and ground almonds.

Spoon into your pastry case. Lay in your quartered figs with the flesh facing up.

Sprinkle over the zest of one orange and your flaked almonds.

Bake at 180°C for approx. 40 minutes or until the filling is set.

One of our many sweet pastry creations.

  

Serves 8-12