Roasted carrots make a delightful side dish that combines sweetness with a touch of savory warmth. With their caramelized ...

In a 12-inch sauté pan over medium-low heat, gently melt butter. Add carrots and stir to coat well. Add ¾ cups water, or enough to cover carrots ⅔ of the way. Cook, uncovered, until water ...

For the cake itself, you’ll need: 350g grated carrot 113g self-raising wholemeal flour 113g plain wholemeal flour 2 tsp ...

Heat the oil and butter in a lidded pot over medium ... Return the chicken to the pot. Add the cinnamon, dried orange peel if using, the carrots, blanched orange zest, the saffron with its liquid ...

The grated carrots and apples add so much moisture ... morning glories as a breakfast star is pairing them with creamy ...

The moist texture and rich flavour of carrot cake, enhanced by spices like cinnamon and nuttiness from ... Pre heat the oven to 200 degree centigrade. Butter a 9” cake tin and dust it with ...

Carrots roasted in a moderately hot oven for almost an hour become super-sweet and almost meltingly tender. We start them coated with olive oil but drizzle them with melted butter partway through ...

Roast, switching the position of the pans halfway through, until the carrots are browned and tender, about 30 minutes. Meanwhile, melt the butter in a small skillet over medium heat. Whisk in the ...