Honey-roast chanterey carrots + Ginger-Asian Dressing
Honey-roast chanterey carrots
1kg Chantenay carrots, or large carrots, cut into big chunks
- 1 heaped tsp clear honey
- juice 1 large orange
- 2 tbsp mild olive oil
Heat oven to 200C/180C/gas 6. Boil carrots for 5 mins till almost cooked, drain and cool. Mix the rest of the ingredients in a small roasting tray, tip in carrots, season and roast for 20 mins until cooked, but still with a little bite.
Recipe from Good Food magazine, April 2006
1 carrot, fresh, small, peeled and shredded
2 tbsp white wine vinegar
2 tbsp cider vinegar
1 tbsp low sodium soy sauce
1/2 tsp sesame oil
2 tbsp minced onion
1 tbsp hot mustard
1 tbsp fresh ginger root, grated
Combine all ingredients in a blender or food processor. Blend until smooth.
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