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.

Serves 4
Rhubarb compote
* 600g forced Yorkshire rhubarb
* 120g caster sugar
* 2 star anise
* 1 piece of liquorice bark

Crumble topping
* 400g plain flour
* 200g softened butter
* 100g caster sugar

Method
Cut the rhubarb into 2cm batons, place onto the baking tray and sprinkle caster sugar and star anise over the fruit.

Cover with tinfoil and place in pre-heated oven at 150C for 10 minutes until soft but still formed. Chill and reserve.

Place the flour, butter and sugar into a food mixer and, using the paddle attachment, mix on a medium speed until the ingredients become a crumb texture.

Place on the tray in a fridge and chill. Once chilled, place the crumbs into the oven and cook on 170C for 10 minutes or until golden brown.

Place the fruit in the base of the bowl and sprinkle crumbs over this. Best served cold with vanilla ice cream and finely grated liquorice bark.