If Tennyson came to dinner I would love him to regale me with tales of Arthurian
times, not of misguided attempts to win the Crimean War or any other of his later works. Like William Morris, Tennyson found his niche in the recreation of a Romantic past.
Hunt was a complex character, a troubled soul. He contained his inner violence and painted scenes of immense beauty.
My dinner party would certainly be a lively one. Perhaps they would appreciate the tongue-in-cheek humour of the main course. If not, I would set myself adrift in a boat.
SHALLOT TARTE TATIN
250g/ 9oz Shallots
1tbsp Olive Oil
25g/ 1oz Butter
2tbsp Vinegar
1tbsp Sugar
1tbsp Thyme Leaves
Puff Pastry
Grated Cheddar
Put shallots in a large bowl and pour over boiling water to cover. Leave for 5 minutes then drain and peel. Cut in half.
Heat oil and butter in a frying pan. Add shallots and gently fry for 10 mins until softened and lightly browned.
Stir in vinegar, sugar, thyme and cook for further 5 minutes, stirring occasionally.
Remove from heat and tip into non-stick cake tin. Leave to cool.
Heat oven to 200C/Gas 6.
Roll pastry and cut in two, making one piece slightly larger.
Put one piece over the shallots.
Sprinkle over the cheese then cover with the second piece and tuck the edges in.
Bake for 25-30 mins until pastry is crisp and golden.
Leave to cool slightly then turn out onto plate.
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