An easy, low cost and delicious soup from Claire Thomson’s ” Home Cookery Year”.
A recipe from Yotam Ottolenghi.
A thai style green curry from Nigel Slater to serve with rice.
A recipe from Peter Gordon’s ” The Sugar Club Cookbook” which can also be served chilled on a sunny day.
A refreshing salad from Morocco to serve as part of a Mezze.
Roasted carrots go well with any roast or grilled dish.I like to make this dish with carrots of different colours, sometimes sold as ” Heritage” carrots. If you cant get baby carrots use larger ones and cut them into halves or quarters so that they are all the same size.
Rainbow Room Carrot Salad was served in the restaurant at the top of the Biba store in Kensington.
A recipe for carrot salad from Moro.
Carrots Moroccan style- great with couscous and lamb!
This root vegetable recipe is great comfort food for autumn/ winter. You can replace or add to the suggested vegetables with celeriac or swede and/ or add mushrooms. Nigel suggests serving with a trickle of yoghurt with some chopped mint. I think it works well with fried or poached egg. Ive also increased the spicing a little.
A recipe for carrot curry from ” The Vegetarian Epicure ” by Anna Thomas 1972. As students, this was the cookbook i used when we wanted something a bit special for dinner.
|275g parsnips||1 “ ginger, peeled & finely chopped|
|350g carrots||1 fresh green chilli, deseeded & finely chopped|
|1 onion, finely chopped||300 ml greek yoghurt|
|4 tbsps sunflower oil||40g ground almonds|
|1 tbsp ground cumin||salt|
|2 tsps ground coriander||275g small cauliflower florets|
|1 tsp ground cinnamon||Chopped fresh coriander to garnish|
|1 tsp turmeric|
|2 cloves garlic, finely chopped|