This is a simple dish that is all about show-casing the amazing fresh carrots and cobnuts picked straight from the garden. We use the last of the fennel tops before they are cut back for winter (you can also infuse rapeseed oil with the fennel tops which is a nice additon to the dish

  • 3hrs
  • 4
  • Easy

Ingredients

  • 4 Heritage carrots (a mixture of colours is nice but not essential)
  • 250g Butter
  • 50g Goat's Ccrd
  • 50g Cobnuts
  • Fennel tops

Method

Peel the cobnuts
Peel the carrots very carefully to keep their shape
Melt the butter in a pan before submerging the carrots
Cover with tin foil and leave to simmer on very low heat for around 2-3 hours
Remove carrots from the butter
Stir about 2 tablespoons of the carrot flavoured butter into the goat’s curd until it looks smooth/glossy¬†Fry the carrots and cobnuts with a small amount of the carrot butter on medium heat
Remove when nicely caramelised
Season the nuts and plate carrots, curd, nuts on a plate with fennel tops as garnish

About The Author

Tommy Banks

The Black Swan at Oldstead, a Michelin Star, and 3 AA Rosette, pub and restaurant with rooms, 20 miles north of York. Michelin says of chef/co-owner, Tommy Banks, who is believed to be Britain's youngest Michelin Star Chef, 'cooking is modern and highly skilled but satisfyingly unpretentious" .

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