Recipe of the week:

Wheeler’s White Peach Tarte Tatin


6 white peaches

225g puff pastry

4 x 14g sugar

4 x 7g butter diced

4 x 5 inch frying pans 



  1. Roll out puff pastry on a lightly floured surface to a thickness of a pound coin, cut out 6 ice discs allow to rest in fridge for 20 mins. 
  2. Place sugar in the frying pan and dot around the butter, place on the heat and allow to turn to a light caramel. Stop the cooking process of the caramel by placing the bottom of the pan in a bowl of cold water.
  3. Fan the peaches around the pan, and then cover with the puff pastry tucking in the edges. Take a knife and put a few small holes in the puff pastry.  
  4. Place in a pre heated oven 200c for 12 to 15 minutes, may need a little longer or shorter time depending on the thickness of your puff pastry. 
  5. Turn out onto your plate and place a scoop of thyme ice cream on top and garnish with a sprig of thyme and then dust with icing sugar.

Thyme ice cream 


10g thyme 

250 ml double cream

250 ml milk

125g sugar 

6 egg yolks



  1. Heat the milk and cream with the thyme allow to infuse for 30 minutes, reheat the cream making sure none has evaporated. 
  2. Whisk the eggs and sugar until slightly thickened and pale, pass the cream and milk onto the egg and sugar mix sieving out the thyme, mix well return to the heat and cook out until the mixtures coats the back of a spoon about 84 degrees. 
  3. Allow to cool and churn in a ice cream machine.