Roasted Carrot Soup

Serves 4

• 1k medium size carrots

• 3tbsp extra virgin olive oil

• 1 medium brown onion, chopped

• 2 cloves garlic, minced

• 1tsp crushed fennel seed

• 1tsp crushed coriander seed

• ½ tsp crushed cumin seed

• Sea salt flakes and freshly ground black pepper

• Approximately 6 cups vegetable broth, or water

• 2tbsp unsalted butter

• Lemon juice to taste

• Carrot Top Pesto to serve, optional

Preheat oven to 200C, and line a large baking sheet with baking parchment.

Peel carrots, and slice diagonally into 2cm thick pieces.

Place carrots on baking sheet, add 2tbsp oil, the spices, and season with salt and pepper. Toss until carrots are coated in oil and seasonings, arrange in a single layer, and put into the oven.

Roast until caramelized on the edges, and tender, about 30-40 minutes, turning over halfway, and reducing the heat of the oven if they seem to be burning.

Meanwhile, in a large saucepan heat the remaining olive oil, add the chopped onion, a pinch of salt, and cook until soft and translucent. Add garlic and cook until fragrant stirring constantly. Pour in vegetable broth, stir, and add roasted carrots, simmering for about 15 minutes to allow all the flavours to meld.

Turn heat off, let sit for a few minutes, and then blend until smooth.

Return to saucepan, reheat gently, add butter and lemon juice to taste, and serve with the Carrot Top Pesto if desired.

Carrot Top Pesto

• 3 bunches very fresh carrot tops

• Small clove of garlic

• ½ cup walnuts

• ½ cup freshly grated Parmesan

• Extra virgin olive oil

• Sea salt flakes and freshly ground black pepper

• Dried chilli flakes, optional

Wash carrot tops thoroughly and remove leaves from stems.

Bring a large pot of water to the boil, salt it, and blanch carrots tops for about 2-3 minutes until bright green. Drain, refresh under running cold water, and squeeze dry. Place carrot tops into a food processor and process until finely chopped.

Ad walnuts and Parmesan, pulse again, leaving some texture. Add olive oil slowly until the mixture is thick and creamy without being too stiff. Season to taste with salt and pepper, and add a pinch of chilli flakes if desired. Store in a glass jar covered with a thin layer of olive oil for up to one week.

Potato, Rosemary & Smoky Bacon Gratin

Serves 4-6

• 1/2tbsp olive oil

• 8-9 medium size Desirée potatoes, peeled and thinly sliced 2mm thick

• 2 rashers smoked streaky bacon, cut into lardons

• 300ml cultured goat milk, or buttermilk

• 300ml pouring cream

• 5-6 small fresh bay leaves

• 1/2tbsp finely chopped rosemary leaves

• 1/2tsp nutmeg

• Decent pinch combined crushed coriander and fennel seed

• Sea salt flakes and freshly ground black pepper

Using the olive oil grease a medium size gratin dish, and preheat the oven to 160C.

Arrange the potatoes upright in the dish, starting from the outside, and working your way to the middle. Tuck bay leaves and bacon lardons randomly between the potato slices, mix together the goat milk and cream, and carefully pour over the potatoes.

Sprinkle with the rosemary, nutmeg, coriander and fennel seed, and season with salt and pepper.

Place in the oven on a baking tray, and bake for 1.5 hours, covering loosely with foil if the top is browning too quickly. After 1.5 hours, test potatoes to see if they are tender, if so turn up heat to 180C, and bake 10-15 minutes longer until golden brown.

Vegetable Tian

Serves 6

• 4 large egg tomatoes

• 3 large courgettes

• 1 medium aubergine

• 1.5tbsp coarse salt

• 2 garlic cloves, thinly sliced, plus 1 garlic clove, halved

• A small handful of kalamata olives, torn in half

• 8 sprigs of fresh thyme

• 3 fresh bay leaves

• 3tbsp extra virgin olive oil, extra if needed

• Sea salt flakes and freshly ground black pepper

• A handful of basil leaves

Preheat oven to 180C.

Slice the tomatoes, courgettes and aubergine into thin rounds 3mm thick, also halving the aubergine lengthwise if it’s much bigger than the other vegetables.

Drain the tomatoes and courgettes on kitchen paper, and place the aubergine slices into a colander set in the sink, sprinkle with coarse salt, and leave to drain for 20 minutes.

After 20 minutes, pour 2 cups of boiling water over the aubergine, drain, and pat dry with kitchen paper.

Rub the cut garlic clove over the base of a 20 x 30cm gratin dish, and drizzle with 1tbsp of the olive oil.

Starting from the outside of the dish, arrange the vegetables tightly, working your way into the centre of the dish. Tuck an olive half and a slice of garlic in every now and then.

Scatter with the thyme sprigs and bay leaves, season well with salt and pepper, and brush with the remaining olive oil.

Place into the oven and bake for 30 minutes. Turn the oven down to 160C, check vegetables, and brush with extra olive oil if looking a little dry, and bake for another 30 minutes.

Remove from oven, let cool for 10 minutes, scatter with basil leaves and serve.