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 AuthorTommy 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" . Let us know what you think comments
