lemon zest, and optionally add a pinch of crushed red pepper flakes for a hint of spice. Once the carrots and radishes are ...

Tip the carrots, parsnips and ... clementine zest, cardamom, garlic and the salt. Scatter with the lemon thyme and some black pepper. Roast for 40 minutes. Scatter over the flaked almonds and ...

Toss this mixture on the cooked carrots along with the lemon zest, some salt and pepper and leave to cool. An hour before serving, toss in the mint and mix well.

Roast the carrots for 45 minutes or until cooked through and beginning to caramelise at the edges. For the harissa dressing, whisk together the olive oil, harissa, lemon zest and juice and season ...

On a rimmed baking sheet, toss the carrots with the oil, 3/4 teaspoon salt and 1/4 teaspoon pepper, then distribute evenly. Roast for 30 minutes. Meanwhile, grate 1 teaspoon zest from the orange ...

Preheat the oven to 400 degrees. Lay the peeled whole carrots on a baking sheet. Mix together all ingredients of the glaze ...

2. Place the carrots into an oven dish. Drizzle with oil and season. Roast for 20 minutes until golden. Cool to room temperature. 3. Blend the butter beans, garlic, tahini, parsley, zest ...

Place the onions, carrots ... lemon zest, 50g melted butter and salt and pepper together. And gently press the mixture onto the mustard brushed lamb racks. Place in the oven and roast for 20-25 ...

Roast in the oven until the flesh is soft ... Whil4 this is cooking, grate the ginger, dice the carrots, zest the lemon and set aside. 9. After the lentils have been cooking for 15 minutes ...