Ingredients
150g goat’s cheese
1 tbsp creme fraiche or plain yoghurt
8 medium carrots, topped and halved lengthways
Few sprigs thyme (optional)
2 tbsp runny honey
1 tbsp wholegrain mustard
1 tbsp chopped parsley
A handful toasted walnuts, roughly chopped
Oil
Salt and pepper
Recipe
1. Place the carrots in a large pan of cold, salted water. Bring to a simmer, cook until just tender and drain
2. Meanwhile place the goat’s cheese and creme fraiche in a food processor and blend until smooth
3. Place a wide pan over a medium heat with a little oil. Add the carrots and colour, turning from time to time. Add the honey and mustard. Stir around the pan until it clings thickly to the carrots. Add the parsley and turn off the heat
4. Spoon a slick of the whipped goat’s cheese onto a plate, top with the carrots and walnuts
RECENT RECIPES
Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
Leave a Reply