Art for eats' sake: four recipes from the new kitchen at the ICA

Resolving to treat art lovers to their particular take on simple British fare, east London’s Rochelle Canteen has just opened its second outlet at the Institute of Contemporary Arts. Here are four of its masterfully unfussy classicsServes 4
6 white onions, thinly sliced
2 garlic cloves, roughly chopped
2 bay leaves
2 tbsp thyme, finely chopped300ml cider (preferably Breton)
100ml double cream
Salt and black pepper Related: Rochelle Canteen, London E2: ‘It wears its fabulousness light