Serves 6
For the pavé
6 large chipping potatoes like King Edward, peeled
600ml vegetable oil, plus a good glug for frying the pavé
2 tbsp chopped thyme
4 cloves of garlic, peeled & grated
Maldon salt flakes & pepper
For the rest
1 tbsp butter
1 shallot, sliced into half moons
1 clove of garlic, peeled & finely chopped
250g girolles, or flat field mushrooms work fine too
20-24 runner beans, the strings peeled away and sliced into thin strips on an angle
4 large tbsp goat’s curd, or ricotta
A handful of parsley, chopped
Preheat the oven to 165°C | 145°C fan | gas mark 3.
Method
1. Take the chipping potatoes and slice them very thinly, about 0.25cm thick. Cover with the oil and add the thyme and grated garlic. Liberally season with salt and pepper, and carefully mix everything together. Leave for 5 minutes to allow the potato to soften.
2. Take a baking tray, ideally something at least 10cm deep, and line it with parchment. Gently layer the potatoes (like you're making a dauphinoise), carefully overlapping each potato slice, to ensure a rigid lattice-like structure.
3. Cover with a sheet of baking paper and cook it for 35 minutes until it's soft (there should be no resistance when you pierce it with a knife).
4. Remove the pavé from the oven and put a weight on top of it – another roasting tray – or anything else that's nice and heavy. Allow it to cool completely, ideally leave it overnight.
5. Next, turn it out on top of your chopping board and slice it into 4cm x 10cm pieces. Place a large frying pan on a medium heat and add a good glug of oil. Carefully shallow fry the potato pieces in the veg oil, sliced layer-side down. Try not to push the potato pieces about in the pan to minimise any chance of collapse or breakage. Fry for about 3 minutes until nice and crisp, then carefully turn and fry on the other sides.
6. Meanwhile, place a large frying pan on a medium high heat. Add the butter and shallots and fry until soft and translucent. Add the garlic and mushrooms. Cook until the mushrooms are tender, and season.
7. Put a pot of water on to boil and blanch the beans for 2 to 3 minutes, or until they are tender but not soft. Drain the beans and toss them with the mushrooms.
8. To serve, place two or three pieces of pavé, a spoonful of goat’s curd, and a generous tumble of beans and mushrooms on each plate. Sprinkle over plenty of chopped parsley.
