2019 has been a big year for Lucy Carr-Ellison and Jemima Jones, who opened their first restaurant, Wild by Tart, in January of this year. The 9,000 square foot former power station and coal store boasts not only a restaurant, but a bar, a deli, a retail store, an events space, and a photography studio.
The best-friend duo is known in London for their catering company, Tart, and across England for their weekly column in the The Evening Standard’s magazine, ES, where they highlight seasonal, low maintenance recipes. Though the column has come to an end, devout lovers of their kitchen methods can read refer to the Tart cookbook, or beeline to Wild by Tart, where the open kitchen, wood burning oven and charcoal grills make for an ambrosial experience. Visitors should not miss the cookie skillet, which is a perfectly gooey delight.
This Christmas, Carr-Ellison and Jones will go home to their respective family homes in the English countryside. A well deserved break from their work means that their mothers, to whom they both attribute their culinary skills, will take the reins on cooking a traditionally British Christmas turkey.
Christmas in England is full of national traditions—there are Christmas crackers, special Christmas cheeses, mince pies, Christmas puddings...and there is Boxing Day, on the 26th of December. For Carr-Ellison, Boxing Day is all about a good long walk. “It’s the day to get over the festivities of Christmas and watch lots of films,” she says. While Jones, Carr-Ellison and their families stroll, leftover turkey will boiling on the hob. (A good walk allows for making a good stock.) This year, with a special Tart embellishment, do Boxing Day as the English do with a specially written recipe for ramen—or save this tab until Thanksgiving.
Shichimi Togarashi (Chilli, orange peel, black sesame seeds, white sesame seeds, Szechuan peppercorns, ginger, seaweed)
Serves 4 – 5
Turkey carcass bones
1 head of garlic, sliced in half
Large thumb of ginger, roughly chopped
2 bay leaves
2 carrots, chopped into pieces
2 shallots, halved
3 red chillies
Bunch of coriander stalks (keep leaves for decorating)
25g dried shiitake mushrooms
100g fresh shiitake mushrooms, quartered
1 tbsp soy sauce
2 tbsp white miso paste
1 tbsp honey
1 tbsp peppercorns
400g Ramen noodles (cooked to packet instructions)
500g leftover turkey meat, shredded
bunch of spring onions, sliced
(optional additions: soft boiled egg, chopped chili, crushed peanuts, sesame oil, sriracha, seaweed)
Place the turkey bones in a large pot with the garlic, ginger, carrots, shallots, bay, coriander stalks, chilies, shiitake mushrooms, and peppercorns and cover with water, bring to boil then reduce the heat and simmer for about 2 hours, skimming occasionally. Strain stock into a clean pot and add the fresh shiitake mushrooms, simmer for 5 minutes, add the soy, miso, honey and the juice of 2 limes.
Divide the noodles between your bowls, add the shredded turkey then spoon over the broth, sprinkle with the spring onions, coriander leaves and the Schichimi Tograshi.
Originally Appeared on Vogue