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The timid and frankly watery carrots of spring are becoming more interesting. Less sweet, deeper flavour, a good earthy crunch. Their flavour intensifies with roasting, something I do more often than steaming them. (I doubt I am alone in finding a steamed carrot worth eating only once it is rolled in copious amounts of melted butter and parsley). Roasted, they take on a delicious caramelised note that makes them worth eating.

Serves 4 as a side dish



Ingredients:-

  • carrots 500g, assorted
  • garlic 4 cloves
  • groundnut oil 3 tbsp
  • ginger 25g, fresh
  • sake 200ml
  • light soy sauce 1 tbsp
  • white (shiro) miso 3 tbsp
  • caster sugar 2 tbsp
  • cabbage 150g
  • black sesame seeds 2 tsp

Method:-

  • Heat the oven to 200C/gas mark 6. Trim the carrots, leaving a short tuft of stems at the top. Halve the carrots lengthways then put them in a roasting tin. Peel the garlic, tuck it among the carrots then pour over the oil. Season with black pepper then toss the carrots in the oil. Roast for 35 minutes, until they are appetisingly golden.
  • Grate the ginger into a small saucepan, then add the sake, soy sauce, white miso and caster sugar and place over a moderate heat. Bring almost to the boil, stirring until the sugar has dissolved. Lower the heat and simmer for about 10 minutes, until it has reduced by half.
  • Finely shred the cabbage. When the carrots are ready, remove them to a serving dish. Place the roasting tin over a moderate heat and add the shredded cabbage. Toss the cabbage in the oil in the pan then tip the miso dressing in. Spoon the cabbage and dressing over the roasted carrots then scatter the sesame seeds over.

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Category: Recipes
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Ingredients:-

  • 1/2 Litre chicken Stock
  • 2 – 3 Green/Spring onions – finely sliced into rounds
  • 1 Tablespoon Oyster Sauce
  • 1 Tablespoon Light Soy Sauce
  • 1 Tablespoon Dark Soy Sauce
  • 2 servings of cooked spaghetti squash
  • 4 leaves Bok Choy/Pak choi sliced
  • Chopped roast pork pieces
  • 2 handfuls frozen peas, soya beans
  • 2 handfuls sliced mushrooms
  • 2 carrots cut into chunky matchsticks

Method:-

  • In a large saucepan, heat the chicken stock and bring to a boil.
  • Add the green onions, Bok Choy, peas, beans, carrot pieces, mushrooms ,soy sauces, oyster sauce & the squash.
  • Reduce the heat and simmer until just cooked.
  • Add the squash and heat through.
  • Serve hot

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Category: Soups
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Ingredients A good loaf of bread 500g courgettes 1 teaspoon whole coriander seeds 3 cloves of garlic 1 pinch dried oregano 500g of the very best mature cheddar you can lay your mitts on chilli flakes and fresh basil – optional Method To prepare your courgette filling, wash and slice your courgettes. In a medium saucepan add a good amount of olive oil, say 4 tablespoons. Chop the garlic and add this along with the courgettes, coriander and oregano to the pan and cook on a medium heat for 15 minutes, seasoning well and stirring often. Then turn down the heat and continue to cook, stirring as and when, until a completely cooked out pulp is formed. This can then be set aside and allowed to cool. Thats the hard bit done! Make a toasty with this and cheese in even amounts, you can add fresh basil leaves and chilli flakes as well if you like.ok


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Category: Salads & Light Mains
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Ingredients

For the sponge

150g unsalted butter

150g golden caster sugar

50g coconut nectar

150g grated courgette

½ teaspoon ground cumin

3 medium free range eggs

200g organic self raising flour

For the candied courgette

50g courgettes, very thinly cut into matchsticks

50g caster sugar a good pinch whole cumin seeds

To serve

10g icing sugar

200ml double cream

¼ teaspoon ground cumin


Method:-

  • Beat the sugar, nectar and butter until the usual creamed stage for any sponge cake is achieved.
  • Slowly add the egg a little at a time, then add the courgettes and cumin powder. Finally add the flour and mix until just combined nicely.
  • Place in a greased 20cm baking tin and bake for around 35 mins at 160°C, use the usual cake testing methods.
  • Leave to cool on a wire rack.
  • To make the candied courgettes, mix all ingredients together in a bowl and wait for 15 minutes, drain off the majority of the liquid then place on a non stick backing sheet and leave in a low oven to dry out.
  • To serve, cut halfway though the cake and whip some double cream.
  • Pipe the cream into the cake and save a little for decoration. Pipe little dots of cream onto the cake top and garnish these with the candied courgette.
  • Finally, dust the whole thing with a little icing sugar mixed with a small amount of ground cumin.

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Category: Cakes
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