John Footman is Executive Chef at Summertown’s new restaurant The Oxford Kitchen. John traces his love of cooking with fresh quality produce to his childhood and the imaginative home grown food cooked by his family.

This passion for fresh produce continued to inspire his work at leading UK food establishments Le Manoir aux Quat’ Saisons, Mallory Court, and more locally at The Nut Tree in Murcott, where his work as Head Chef helped achieve a Michelin Star.

BANANA TARTE TATIN

(Serves 4)
Equipment required

* 10cm diameter straight edge tart bowls

Ingredients

* 4 yellow firm bananas
* 100g caster sugar
* 50g butter
* good quality all butter puff pastry

The passion fruit Jam

* 50g fresh passion fruit seeds
* 10g caster sugar

Method

Place the caster sugar into a stainless steel saucepan.

Now on a moderate heat, bring to a light caramel colour stirring occasionally.

Add 50g of butter and continue to stir until mixture is completely emulsified.

Now pour into 10cm diameter straight edge tart bowls and leave on the side to set.

Cut your puff pastry into four 10cm diameter circles and place in the fridge.

Peel the four bananas and slice into approximately 1/2 cm slices.

Fan your banana slices around the outside of the tart tin.

Place the puff pastry on top and bake in a 180C oven for about 10-15 minutes until pastry is golden brown and caramel is bubbling underneath the pastry.

Take out of the oven and allow to cool.

Passion fruit Jam Place the passion fruit seeds and caster sugar into a saucepan.

Bring to the boil and leave to cool until needed.

Serving Place your tarte tatin back in a 180C reheated oven for about five minutes until hot.

Take it out of the oven and turn upside down on to steel tray (be careful of hot caramel).

Use a spatula to place on to a plate.

Dot the passion fruit jam over the banana and around the plate.

In the restaurant we serve peanut butter ice cream but alternatively vanilla or chocolate ice cream would work nicely.

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