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Category: Plates

  • Vegetarian Chopped Power Salad with Cilantro Dressing

    Vegetarian Chopped Power Salad with Cilantro Dressing

    Vegetarian Chopped Power Salad with Cilantro Dressing

    BramBram
    Vegetarian chopped power salad combines lettuce, kale, chickpeas, quinoa, carrots and pepper with a creamy cilantro dressing. The beans, seeds and grains make it substantial enough for lunch.
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    Servings
    Servings 4 people

    Ingredients
     

    • 15 g fresh coriander chopped
    • 60 ml buttermilk
    • 60 ml mayonnaise
    • 20 g shallot chopped
    • 1 tbsp cider vinegar
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 180 g lettuce torn
    • 70 g kale stemmed and finely sliced
    • 240 g chickpeas rinsed and drained
    • 2 carrots sliced
    • 1 red or yellow bell pepper diced
    • 185 g cooked quinoa
    • 45 g roasted unsalted pumpkin seeds
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    Instructions

    • Blend the coriander, buttermilk, mayonnaise, shallot, cider vinegar, salt and black pepper until smooth.
      15 g fresh coriander, 60 ml buttermilk, 60 ml mayonnaise, 20 g shallot, 1 tbsp cider vinegar, 1/4 tsp salt, 1/4 tsp black pepper
    • Combine the lettuce, kale, chickpeas, carrots, bell pepper and quinoa in a large bowl.
      180 g lettuce, 70 g kale, 240 g chickpeas, 2 carrots, 1 red or yellow bell pepper, 185 g cooked quinoa
    • Pour over the dressing and toss until evenly coated.
    • Finish with the pumpkin seeds just before serving.
      45 g roasted unsalted pumpkin seeds
    Start Cooking

    Chef's notes

    • Cut the vegetables to a similar size so each forkful has a balanced mix.
    • The dressing can be made up to 3 days ahead and kept refrigerated.
    • Store chopped salad components separately if preparing in advance.
    • Use parsley, basil, mint or dill instead of coriander if preferred.
    • Serve with focaccia, breadsticks or a simple white pizza.
    Drink pairing
    Creamy herb dressing and raw vegetables call for crisp, lightly acidic drinks.

    Alcoholic

    • Sauvignon Blanc
    • Albariño
    • Dry cider

    Non alcoholic

    • Cucumber lime water
    • Iced green tea
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 363kcal (18%) | Carbohydrates: 37g (12%) | Protein: 13g (26%) | Fat: 20g (31%) | Saturated Fat: 3g (19%) | Cholesterol: 8mg (3%) | Sodium: 302mg (13%) | Potassium: 692mg (20%) | Fiber: 10g (42%) | Sugar: 8g (9%) | Vitamin A: 8309IU (166%) | Vitamin B12: 0.1µg (2%) | Vitamin C: 60mg (73%) | Vitamin D: 0.2µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 123µg (117%) | Folate: 178µg (45%)

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  • Parsley-Crusted Salmon with Garlic Rosemary Potatoes

    Parsley-Crusted Salmon with Garlic Rosemary Potatoes

    Parsley-Crusted Salmon with Garlic Rosemary Potatoes

    BramBram
    Parsley-crusted salmon is baked with a crisp herb topping and served with garlic-rosemary roast potatoes, glazed cranberry Brussels sprouts and Tenderstem broccoli. It is a festive fish main with freshness, crunch and rich sides.
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 bunch flat leaf parsley
    • 1 lemon
    • 150 g crème fraîche
    • 40 g grated hard Italian-style cheese
    • 25 g breadcrumbs
    • 600 g salmon fillet
    • 600 g potatoes
    • 1 bunch rosemary
    • 3 garlic cloves
    • 200 g Brussels sprouts
    • 150 g Tenderstem broccoli
    • 25 g dried cranberries
    • 15 g honey
    • 1 tbsp olive oil for the crumb
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    Instructions

    • Heat the oven to 220°C/200°C fan. Cut the potatoes into roast-sized chunks and toss with oil, chopped rosemary, garlic, salt and pepper.
    • Roast the potatoes until golden and crisp, turning once during cooking.
    • Chop the parsley and mix with breadcrumbs, lemon zest, olive oil and half the cheese. Season lightly.
    • Pat the salmon dry, place skin-side down on a lined tray and spread with a thin layer of crème fraîche. Press the parsley crumb over the top.
    • Bake the salmon until the crumb is golden and the fish is opaque in the centre.
    • Trim the sprouts and Tenderstem. Stir-fry or roast the sprouts until browned, then finish with honey, cranberries and a squeeze of lemon.
    • Cook the Tenderstem until just tender. Serve the salmon with roast potatoes, glazed sprouts and Tenderstem.
    Start Cooking

    Chef's notes

    • Do not over-pack the crumb; a loose topping bakes lighter and crisper.
    • Use the thickest part of the salmon to judge doneness. It should flake but remain moist.
    • Add the cranberry glaze near the end so the fruit does not catch.
    • This dish is best served fresh, but leftover salmon can be eaten cold the next day.
    Drink pairing
    Herb-crusted salmon and lemon work well with crisp whites, sparkling wines and bright botanical drinks.

    Alcoholic

    • Sancerre
    • Chablis
    • Brut Champagne

    Non alcoholic

    • Elderflower tonic with lemon
    • Sparkling cucumber water
    • Alcohol-free Sauvignon Blanc
    Nutrition per serving
    Calories: 1178kcal (59%) | Carbohydrates: 82g (27%) | Protein: 62g (124%) | Fat: 66g (102%) | Saturated Fat: 20g (125%) | Sodium: 1500mg (65%) | Fiber: 11g (46%) | Sugar: 18g (20%)

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  • Classic Dauphinoise Potato Gratin with Nutmeg Cream

    Classic Dauphinoise Potato Gratin with Nutmeg Cream

    Classic Dauphinoise Potato Gratin with Nutmeg Cream

    Casper @Applause for the ChefCasper @Applause for the Chef
    Dauphinoise potato gratin layers thin potatoes with cream, nutmeg, salt and pepper. Slow baking lets the potatoes soften into the cream, giving a rich gratin with a clean, classic flavour.
    5 from 1 vote
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    Servings
    Servings 6 people

    Ingredients
     

    • 1.5 kg waxy potatoes peeled and thinly sliced
    • 700 ml single cream
    • 1 tsp ground nutmeg
    • 1½ tsp salt
    • ½ tsp black pepper
    • 10 g butter for the dish
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    Instructions

    • Butter a gratin dish and heat the oven to 180°C.
      10 g butter
    • Peel the potatoes and slice them very thinly.
      1.5 kg waxy potatoes
    • Mix the cream with nutmeg, salt and pepper.
      700 ml single cream, 1 tsp ground nutmeg, 1½ tsp salt, ½ tsp black pepper
    • Layer the potato slices in the dish, coating the layers with the seasoned cream.
    • Bake for 1 hour until the potatoes are tender and the top is lightly browned.
    Start Cooking

    Chef's notes

    • Use waxy potatoes for neat slices and a smoother texture.
    • A mandoline gives the most even result.
    • Rest for 10 minutes before serving so the cream settles.
    • Refrigerate for up to 3 days and reheat gently.
    • Serve with roast chicken, beef or a simple green salad.
    Drink pairing
    Dauphinoise potato gratin is rich and creamy, so the best pairings bring acidity, minerality or gentle bubbles to balance the cream.

    Alcoholic

    • White Burgundy
    • Sancerre
    • Brut sparkling wine

    Non alcoholic

    • Sparkling water with lemon
    • Chilled apple juice diluted with soda water
    • Light black tea
    Nutrition per serving
    Calories: 533kcal (27%) | Carbohydrates: 44g (15%) | Protein: 7g (14%) | Fat: 38g (58%) | Saturated Fat: 24g (150%) | Cholesterol: 134mg (45%) | Sodium: 686mg (30%) | Potassium: 1256mg (36%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 1254IU (25%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 22mg (27%) | Vitamin D: 1µg (7%) | Vitamin E: 1mg (7%) | Vitamin K: 11µg (10%) | Folate: 50µg (13%)

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  • Sheet Pan Sausage Gnocchi with Peppers and Parmesan

    Sheet Pan Sausage Gnocchi with Peppers and Parmesan

    Sheet Pan Sausage Gnocchi with Peppers and Parmesan

    Applause for the Chef TeamApplause for the Chef Team
    Sausage gnocchi with peppers is a complete tray-bake main with Italian sausage, soft peppers and crisp-edged potato gnocchi. Roasting everything together keeps the method direct and the flavour concentrated.
    5 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 450 g Italian sausage casings removed
    • 1 green pepper thinly sliced
    • 1 red pepper thinly sliced
    • 1 yellow pepper thinly sliced
    • 1 onion thinly sliced
    • 450 g potato gnocchi
    • 2 tbsp olive oil
    • 1 tsp dried oregano
    • ½ tsp salt
    • ½ tsp black pepper
    • 25 g Parmesan grated, plus extra to serve
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    Instructions

    • Heat the oven to 220°C and lightly oil a large rimmed baking tray.
      2 tbsp olive oil
    • Toss the peppers, onion, gnocchi, olive oil, oregano, salt and pepper directly on the tray.
      1 green pepper, 1 red pepper, 1 yellow pepper, 1 onion, 450 g potato gnocchi, 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper
    • Break the sausage into small pieces over the vegetables and spread everything into an even layer.
      450 g Italian sausage
    • Roast for 25–30 minutes until the sausage is cooked and the gnocchi is lightly crisp at the edges.
    • Finish with Parmesan and serve immediately with extra cheese if desired.
      25 g Parmesan
    Start Cooking

    Chef's notes

    • Use shelf-stable potato gnocchi, not frozen gnocchi, for the best roasted texture.
    • Spread the mixture in a single layer so the gnocchi browns instead of steaming.
    • Hot or sweet Italian sausage both work. Adjust the seasoning to match.
    • Leftovers reheat best in a hot oven or air fryer.
    Drink pairing
    The sausage and peppers need acidity and moderate body. Italian whites, lighter reds or crisp beer all work well.

    Alcoholic

    • Chianti
    • Montepulciano d’Abruzzo
    • Italian pilsner

    Non alcoholic

    • Blood orange soda
    • Sparkling rosemary lemonade
    • Alcohol-free lager
    Nutrition per serving
    Calories: 693kcal (35%) | Carbohydrates: 49g (16%) | Protein: 24g (48%) | Fat: 45g (69%) | Saturated Fat: 15g (94%) | Cholesterol: 90mg (30%) | Sodium: 1603mg (70%) | Potassium: 518mg (15%) | Fiber: 5g (21%) | Sugar: 3g (3%) | Vitamin A: 1160IU (23%) | Vitamin B12: 1µg (17%) | Vitamin C: 121mg (147%) | Vitamin D: 0.03µg | Vitamin E: 2mg (13%) | Vitamin K: 12µg (11%) | Folate: 40µg (10%)

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  • Rich and Creamy Blue Cheese Deviled Eggs with Parsley

    Rich and Creamy Blue Cheese Deviled Eggs with Parsley

    Rich and Creamy Blue Cheese Deviled Eggs with Parsley

    FemkeFemke
    Blue cheese devilled eggs add a sharp, savoury edge to the classic filled egg. Mayonnaise keeps the yolks creamy while parsley and hot sauce lift the richness.
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    Servings
    Servings 24 people

    Ingredients
     

    • 24 hard-boiled eggs peeled
    • 115 g blue cheese crumbled
    • 160 g mayonnaise
    • 2 tbsp fresh parsley minced
    • 1 tbsp hot pepper sauce
    • ¼ tsp black pepper
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    Instructions

    • Halve the eggs lengthwise and remove the yolks to a bowl.
      24 hard-boiled eggs
    • Mash the yolks with blue cheese, mayonnaise, parsley, hot sauce and pepper until creamy but still slightly textured.
      115 g blue cheese, 160 g mayonnaise, 2 tbsp fresh parsley, 1 tbsp hot pepper sauce, 1/4 tsp black pepper
    • Spoon or pipe the filling back into the egg whites.
    • Chill until ready to serve.
    Start Cooking

    Chef's notes

    • For a smoother filling, press the yolk mixture through a sieve before piping.
    • Make the eggs up to 1 day ahead and keep covered in the refrigerator.
    • Use a mild blue cheese if serving as part of a larger starter spread.
    • Add the hot sauce gradually and taste before filling the eggs.
    Drink pairing
    Sharp blue cheese and egg yolk need a drink with cut and freshness. Dry sparkling options work especially well.

    Alcoholic

    • Brut Champagne
    • Dry Riesling
    • Crisp lager

    Non alcoholic

    • Sparkling grape juice
    • Lemon iced tea
    • Alcohol-free sparkling wine
    Nutrition per serving
    Calories: 140kcal (7%) | Carbohydrates: 1g | Protein: 7g (14%) | Fat: 12g (18%) | Saturated Fat: 3g (19%) | Cholesterol: 193mg (64%) | Sodium: 174mg (8%) | Potassium: 80mg (2%) | Fiber: 0.02g | Sugar: 1g (1%) | Vitamin A: 330IU (7%) | Vitamin B12: 1µg (17%) | Vitamin C: 1mg (1%) | Vitamin D: 1µg (7%) | Vitamin E: 1mg (7%) | Vitamin K: 17µg (16%) | Folate: 25µg (6%)

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  • Warm Baked Brie with Fruit Chutney and Crispy Bacon

    Warm Baked Brie with Fruit Chutney and Crispy Bacon

    Warm Baked Brie with Fruit Chutney and Crispy Bacon

    BramBram
    Warm Brie with chutney and bacon is a fast baked starter with creamy cheese, sweet fruit chutney and crisp salty bacon. It works best served straight from the oven.
    No ratings yet
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    Servings
    Servings 8 people

    Ingredients
     

    • 225 g Brie
    • 60 g chutney
    • 2 tbsp bacon bits
    • 1 assorted crackers to serve
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    Instructions

    • Heat the oven to 200°C. Place the Brie in a small ovenproof serving dish.
      225 g Brie
    • Spoon the chutney over the top and scatter with bacon bits.
      60 g chutney, 2 tbsp bacon bits
    • Bake uncovered for 10–12 minutes until the cheese is soft and warmed through.
    • Serve at once with crackers.
      1 assorted crackers
    Start Cooking

    Chef's notes

    • Bake in a shallow dish that can go straight to the table.
    • Use mango, apple or cranberry chutney depending on the menu.
    • Serve immediately, as Brie firms again as it cools.
    • For a vegetarian version, omit the bacon and add toasted pecans.
    Drink pairing
    Creamy Brie and chutney need freshness with enough fruit to match the sweet-savoury topping.

    Alcoholic

    • Crémant de Loire
    • Gewürztraminer
    • Dry cider

    Non alcoholic

    • Sparkling apple juice
    • Elderflower tonic
    • Alcohol-free cider
    Nutrition per serving
    Calories: 109kcal (5%) | Carbohydrates: 1g | Protein: 6g (12%) | Fat: 9g (14%) | Saturated Fat: 5g (31%) | Cholesterol: 28mg (9%) | Sodium: 323mg (14%) | Potassium: 45mg (1%) | Fiber: 0.2g (1%) | Sugar: 0.1g | Vitamin A: 343IU (7%) | Vitamin B12: 0.5µg (8%) | Vitamin C: 1mg (1%) | Vitamin D: 0.1µg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 1µg (1%) | Folate: 21µg (5%)

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  • Comforting Black Beans and Rice with Cumin and Vegetables

    Comforting Black Beans and Rice with Cumin and Vegetables

    Comforting Black Beans and Rice with Cumin and Vegetables

    Applause for the Chef TeamApplause for the Chef Team
    Black beans and rice make a simple, filling side or vegetarian main. Onion, green pepper, garlic and cumin give the beans depth while the rice absorbs the tomato-rich cooking liquid.
    No ratings yet
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 tbsp olive oil
    • 1 onion chopped
    • 1 green pepper chopped
    • 2 garlic cloves minced
    • 1 tsp ground cumin
    • ½ tsp salt
    • ¼ tsp black pepper
    • 2 cans black beans 400 g each, drained and rinsed
    • 400 g diced tomatoes with juices
    • 180 g long-grain rice
    • 480 ml vegetable stock
    • 2 tbsp fresh coriander chopped, optional
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    Instructions

    • Warm the oil in a saucepan and cook the onion and green pepper until softened.
      1 tbsp olive oil, 1 onion, 1 green pepper
    • Add the garlic, cumin, salt and pepper and cook for 30 seconds.
      2 garlic cloves, 1 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper
    • Stir in the black beans, tomatoes, rice and stock. Bring to a simmer.
      2 cans black beans, 400 g diced tomatoes, 180 g long-grain rice, 480 ml vegetable stock
    • Cover and cook gently until the rice is tender and the liquid is absorbed.
    • Rest for 5 minutes, fluff with a fork and finish with coriander if using.
      2 tbsp fresh coriander
    Start Cooking

    Chef's notes

    • Rinse canned beans well to keep the flavour clean.
    • If the rice is still firm, add a splash more stock and cook for a few extra minutes.
    • Serve with lime, coriander or hot sauce for a brighter finish.
    • Leftovers keep well for 3 days and reheat with a little water.
    Drink pairing
    Earthy beans and cumin pair well with citrus, gentle spice and clean acidity.

    Alcoholic

    • Albariño
    • Light Tempranillo
    • Mexican lager

    Non alcoholic

    • Lime sparkling water
    • Hibiscus iced tea
    • Alcohol-free Mexican lager
    Nutrition per serving
    Calories: 241kcal (12%) | Carbohydrates: 46g (15%) | Protein: 5g (10%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Sodium: 789mg (34%) | Potassium: 351mg (10%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 502IU (10%) | Vitamin C: 36mg (44%) | Vitamin E: 1mg (7%) | Vitamin K: 8µg (8%) | Folate: 20µg (5%)

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  • Better-Than-Takeaway Cashew Chicken with Ginger and Mushrooms

    Better-Than-Takeaway Cashew Chicken with Ginger and Mushrooms

    Quick Cashew Chicken with Ginger

    Applause for the Chef TeamApplause for the Chef Team
    Cashew chicken with ginger is a quick stir-fry with tender chicken, mushrooms, green pepper and a glossy soy-based sauce. Water chestnuts and cashews add the crisp texture that makes the dish work.
    No ratings yet
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    Servings
    Servings 4 people

    Ingredients
     

    • 2 tbsp cornflour
    • 1 tbsp brown sugar
    • 300 ml chicken stock
    • 2 tbsp soy sauce
    • 3 tbsp rapeseed oil divided
    • 680 g chicken breast cut into 2.5 cm pieces
    • 225 g mushrooms sliced
    • 1 green pepper cut into strips
    • 225 g water chestnuts drained and sliced
    • 1 ½ tsp fresh ginger grated
    • 4 spring onions sliced
    • 110 g salted cashews
    • 1 cooked rice to serve
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    Instructions

    • Whisk the cornflour, brown sugar, chicken stock and soy sauce until smooth.
      2 tbsp cornflour, 1 tbsp brown sugar, 300 ml chicken stock, 2 tbsp soy sauce
    • Heat 2 tbsp oil in a large frying pan or wok and stir-fry the chicken until no longer pink. Remove from the pan.
      3 tbsp rapeseed oil, 680 g chicken breast
    • Add the remaining oil and stir-fry the mushrooms, green pepper, water chestnuts and ginger until the pepper is crisp-tender.
      3 tbsp rapeseed oil, 225 g mushrooms, 1 green pepper, 225 g water chestnuts, 1 1/2 tsp fresh ginger
    • Return the chicken to the pan. Stir the sauce again, pour it in and bring to the boil.
    • Cook until thickened, then add the spring onions and cashews. Serve with rice.
      4 spring onions, 110 g salted cashews, 1 cooked rice
    Start Cooking

    Chef's notes

    • Have all ingredients prepared before heating the pan. The stir-fry moves quickly.
    • Stir the cornflour sauce again just before adding it so it thickens evenly.
    • Add the cashews at the end to keep them crisp.
    • Serve immediately with plain rice or noodles.
    Drink pairing
    Ginger, soy and cashews suit drinks with freshness, light sweetness and a clean finish.

    Alcoholic

    • Off-dry Riesling
    • Pinot Gris
    • Japanese lager

    Non alcoholic

    • Jasmine iced tea
    • Ginger and lime soda
    • Alcohol-free pale ale
    Nutrition per serving
    Calories: 557kcal (28%) | Carbohydrates: 30g (10%) | Protein: 46g (92%) | Fat: 29g (45%) | Saturated Fat: 5g (31%) | Cholesterol: 111mg (37%) | Sodium: 1005mg (44%) | Potassium: 1258mg (36%) | Fiber: 4g (17%) | Sugar: 10g (11%) | Vitamin A: 283IU (6%) | Vitamin B12: 0.4µg (7%) | Vitamin C: 31mg (38%) | Vitamin D: 0.3µg (2%) | Vitamin E: 4mg (27%) | Vitamin K: 37µg (35%) | Folate: 57µg (14%)

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  • Classic Potato Stuffing with Celery, Onion and Butter

    Classic Potato Stuffing with Celery, Onion and Butter

    Classic Potato Stuffing with Celery & Onion

    FemkeFemke
    Potato stuffing combines mashed potatoes, bread, celery, onion and butter into a soft baked side dish. It is simple, filling and useful alongside roast poultry or pork.
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    Servings
    Servings 6 people

    Ingredients
     

    • 60 g celery chopped
    • 1 onion chopped
    • 55 g butter divided
    • 3 slices white bread cubed
    • 900 g potatoes cooked and mashed
    • 2 tbsp fresh parsley chopped
    • ½ tsp salt
    • ¼ tsp black pepper
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    Instructions

    • Heat the oven to 180°C and grease a small baking dish.
      55 g butter
    • Cook the celery and onion in half the butter until tender.
      60 g celery, 1 onion, 55 g butter
    • Remove from the heat and fold in the bread cubes, mashed potatoes, parsley, salt and pepper.
      3 slices white bread, 900 g potatoes, 2 tbsp fresh parsley, 1/2 tsp salt, 1/4 tsp black pepper
    • Spoon into the dish, dot with the remaining butter and bake uncovered for about 45 minutes until lightly browned.
      55 g butter
    Start Cooking

    Chef's notes

    • Use quite dry mashed potatoes so the stuffing sets properly.
    • Day-old bread gives better texture than very fresh bread.
    • Assemble several hours ahead and bake just before serving.
    • Leftovers reheat well in a covered dish with a small knob of butter.
    Drink pairing
    This buttery side needs freshness and enough acidity to cut through the starch.

    Alcoholic

    • Chardonnay
    • Dry Chenin Blanc
    • Amber ale

    Non alcoholic

    • Sparkling apple water
    • Lemon and thyme cordial
    • Alcohol-free cider
    Nutrition per serving
    Calories: 224kcal (11%) | Carbohydrates: 35g (12%) | Protein: 5g (10%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Cholesterol: 20mg (7%) | Sodium: 334mg (15%) | Potassium: 710mg (20%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 392IU (8%) | Vitamin B12: 0.01µg | Vitamin C: 33mg (40%) | Vitamin E: 0.3mg (2%) | Vitamin K: 29µg (28%) | Folate: 47µg (12%)

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  • Buttery Honey Orange Glazed Carrots with a Fresh Spring Onion Finish

    Buttery Honey Orange Glazed Carrots with a Fresh Spring Onion Finish

    Buttery Honey Orange Glazed Carrots with a Fresh Spring Onion Finish

    FemkeFemke
    Honey orange glazed carrots are cooked until tender, then finished in a buttery citrus glaze. Spring onion cuts through the sweetness and keeps the side dish fresh.
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    Servings
    Servings 8 people

    Ingredients
     

    • 900 g baby carrots
    • 4 spring onions finely chopped
    • 55 g butter
    • 85 g honey
    • 1 tsp orange zest
    • 60 ml orange juice
    • ½ tsp salt
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    Instructions

    • Cook the carrots in boiling salted water until just tender, then drain.
      900 g baby carrots, 1/2 tsp salt
    • Melt the butter in a wide pan and add the honey, orange zest and orange juice.
      55 g butter, 85 g honey, 1 tsp orange zest, 60 ml orange juice
    • Add the carrots and cook, turning often, until glossy and coated.
    • Stir through the spring onions and serve warm.
      4 spring onions
    Start Cooking

    Chef's notes

    • Cook the carrots only until just tender before glazing so they do not collapse.
    • Reduce the glaze gently. High heat can make the honey catch.
    • Orange zest gives more flavour than juice alone.
    • Best served warm, but leftovers can be reheated in a pan with a splash of water.
    Drink pairing
    Sweet glazed carrots work with bright, citrus-led drinks and lighter wines.

    Alcoholic

    • Riesling Kabinett
    • Viognier
    • Wheat beer

    Non alcoholic

    • Orange and soda water
    • Iced green tea with lemon
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 127kcal (6%) | Carbohydrates: 19g (6%) | Protein: 1g (2%) | Fat: 6g (9%) | Saturated Fat: 4g (25%) | Cholesterol: 15mg (5%) | Sodium: 281mg (12%) | Potassium: 307mg (9%) | Fiber: 3g (13%) | Sugar: 15g (17%) | Vitamin A: 15762IU (315%) | Vitamin B12: 0.01µg | Vitamin C: 8mg (10%) | Vitamin E: 0.2mg (1%) | Vitamin K: 23µg (22%) | Folate: 37µg (9%)

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