Blend the carrot with the orange juice and chill well. Add the grated ginger and garnish with carrot curls, coriander, pink salt and chilli, if using. Cook’s notes: Himalayan pink salt, available at specialty food stores, has a high…
Dissolve sugar in water in a pot on the stove, add pineapples. Simmer for about 1 hour until cooked but still firm. Remove and cool down. Keep the pineapple syrup. Mix the finely crumbed biscuits with butter and press into the base of a sm…
1. Preheat the air fryer to 180°C. 2. Cut the carrots in half lengthways, then brush with the maple syrup and wholegrain mustard. 3. Cook the carrots in the air fryer for 12 minutes. Garnish with the parsley before serving. Ad…
1. Heat the ghee and nuts in a pan and fry for about 20 seconds, stirring continuously so that they don’t burn. Transfer to a bowl and set aside. 2. To make the halwa, melt the ghee in the same pan. Add the carrots and sauté for 15–…
1. Trim and lightly scrape the carrots. Wash and dry, then halve lengthways. Place in a single layer on a baking tray lined with baking paper. Moisten with olive oil and season. Roast at 200°C for 20minutes, or until just tender and s…
Preheat the oven to 180°C. Rub the shortrib with the paprika, salt, sugar, garlic powder and fennel. Place in a roasting pan, then add the water, garlic and onions. Cover with foil and cook for 2 1⁄2 hours. To make the salad, place th…
Preheat the oven to 180°C. Place the carrots on a baking tray, dot with butter and sprinkle over the sugar. Roast for 35 minutes, or until tender and caramelised. Place the remaining ingredients into a saucepan and bring to the boil. R…
Preheat the oven to 175°C. Mix the carrots, egg, butter, sugar, ginger and vanilla extract with an electric beater until pale and fluffy. Combine the dry ingredients, then fold into the carrot mixture. Grease a shallow muffin pan. …
Preheat the oven to 180°C. Heat the olive oil and 100 g butter in a pan over a high heat. Season the lamb shanks and sear in the pan until browned. Make six parcels using two layers of foil. Divide the carrots, onions, rosemary, wine, …
Preheat the oven to 180°C. Toss the carrots with most of the dressing, reserving a little. Roast for 30–40 minutes, or until tender and caramelised. Spread the yoghurt onto a platter, then top with the carrots. Drizzle over the …