roasted

Honeyed Carrot Tart

Honeyed Carrot Tart

I came across a recipe a couple of years ago when I was browsing through Stephanie Alexander’s wonderful book The Cook’s Companion that intrigued me. It was for a carrot tart that she had adapted from an eighteenth century recipe of the English cook, Hannah Glasse.

I tried it, omitting the sugar, and found that it became neither savoury nor sweet, but oh so delicate and a joy to eat, each mouthful a discovery of beautifully balanced flavours. We ate it, not even bothering to sit at the table, but at the kitchen bench, greedily devouring each morsel. Joy.

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Visually Stunning Romanesco

Visually Stunning Romanesco

You don’t see romanesco around much, although those in the know, are seeking out this alien looking vegetable more and more. Its bright green appearance always catches my eye when I see it at the markets, and I pounce quickly, scooping up as much as I think we can physically eat. I love its flavour: nuttier and earthier than cauliflower, with a little spice.

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