Recipes with Chantenay Carrots Devised by Rachel Green, Yorkshire TV?s Flying Cook Stir-Fried Chantenay Carrots with Noodles and Soy-Honey Dressing Serves 6 2 tbsp vegetable oil 200g/7oz Chantenay carrots washed and cut in half lengthways 8 spring onions cut in 2.5cm/1 inch lengths 1 medium red pepper seeded and cut into strips 2 cloves peeled […]
Rachel Green
Navarin of lamb with chantenay carrots and spring vegetables
Three Summer Recipes with Chantenay Carrots Devised by Rachel Green, Yorkshire TV?s Flying Cook Navarin of Lamb with Chantenay Carrots and Spring Vegetables Serves 4-6 1 kg diced leg or shoulder of lamb 450g Chantenay carrots 250g potatoes peeled and cut into chunks 60g frozen peas 1 courgette cut into chunks 1 leek, washed and […]
Lemon roasted chantenay with feta and mint couscous salad
Three Summer Recipes with Chantenay Carrots Devised by Rachel Green, Yorkshire TV’s Flying Cook Lemon Roasted Chantenay with Feta and Mint Couscous Salad Serves 4 400g Chantenay carrots cut in half lengthways 150g couscous 130ml boiling water 4 tbsp virgin olive oil 1/4 tsp crushed chilli seeds Juice of one large lemon 3 garlic cloves […]
Roasted chantenay carrot coriander olive and rice salad
Recipes with Chantenay Carrots Devised by Rachel Green, Yorkshire TV?s Flying Cook Roasted Chantenay Carrot, Coriander, Olive and Rice Salad Serves 6-8 500g Chantenay carrots, cut in half lengthways 2 lemons 1 handful coriander, roughly chopped 200g cooked long grain rice, drained and cooled 50g stoned black olives 50g stoned green olives 4 tsp olive […]
Chantenay thyme goats cheese and cre?me fraiche tart
Summer Recipes with Chantenay Carrots Devised by Rachel Green, Yorkshire TV?s Flying Cook Chantenay, Thyme, Goat?s Cheese & Cr?me Fraiche Tart Serves 4 400g Chantenay carrots 1 lemon (grate half and juice whole lemon) 1 tbsp olive oil 3 sprigs thyme 2 eggs whole 1 egg yolk 200ml tub cr?me fraiche 180g goat?s cheese cut […]
Chantenay carrots with grain mustard and maple syrup
Recipes with Chantenay Carrots Devised by Rachel Green, Yorkshire TV?s Flying Cook Chantenay Carrots with Grain Mustard and Maple Syrup Serves 6 500g Chantenay carrots 2 tsp vegetable oil Sea salt and black pepper 2 tsp whole grain mustard and 3 tsp maple syrup mixed together Rinse the carrots. Boil or steam for 2 minutes […]
Crispy shallot and cream cheese dip
A Dip for Chantenay Carrots Devised by Rachel Green, Yorkshire TV?s Flying Cook Crispy Shallot and Cream Cheese Dip 30g deep fried crispy shallots 200g cream cheese 2 tbsp cr?me fraiche 1 tbsp lemon juice Sea salt and black pepper Mix all the ingredients together and top with crispy shallots, Serve with vegetable crudit?s ? […]