Carrots in Parchment

Cooking carrots in parchment gives you the most gorgeous texture. The marriage of roasting and steaming concentrates the sweetness in the carrot while keeping the veg from getting too soft. Plus, the act of ripping open the parchment envelope adds a touch of drama otherwise missing from a standard pot of boiled carrots. Use someContinue reading “Carrots in Parchment”

Orange Rosemary Roast Chicken with Sweet Potato and Carrot Puree

Otherwise known as Orange Chicken with Orange Mash. I love chicken legs for this because you get huge flavour from the bone, no carving required. (Legs also offer great value.) However, for those breast-inclined among you, four skin-on, bone-in chicken breasts would be just fine, too, though you’d need to reduce the cooking time slightly.Continue reading “Orange Rosemary Roast Chicken with Sweet Potato and Carrot Puree”

Celebrating Cabbage

Cabbage may be deeply unfashionable, but I’m rooting for a comeback. It’s often the cheapest thing going in the produce aisle, they last forever in the fridge, are low calorie, full of vitamins, quick to prepare and extremely versatile. I started cooking with cabbage because one arrived in my vegetable box delivery at least onceContinue reading “Celebrating Cabbage”