A Side Dish of Spiced and Creamed Carrots, From Tender by Nigel Slater

-Grate 1 bunch of carrots.

-Put 1 clove of garlic through a garlic press.

-Grate a 1-inch piece of ginger (we’ve been using a micro planner for this task).

-Finely chop a jalapeno (optional).

-Heat 2 TBS butter in a medium sized skillet.

-Add a tsp of mustard seeds and the garlic and ginger.

-Add the jalapeno and cook for a few minutes covered, then add the carrots.

-Let them cook, stirring occasionally for 3 or 4 minutes.

-Coarsely chop 2 TBS cashews and then toast them in a small skillet until golden and then set aside.

-Stir together the following then fold into the hot carrots:

4 TBS cream

4 heaping TBS plain whole milk yogurt

-Immediately spoon into a serving dish and top with the following:

A sprinkle of chopped cilantro and/or mint

Some freshly squeezed lime

The toasted cashews

-Serve warm.


A Rich Root and Cheese Soup for June Gloom

Adapted from Tender by Nigel Slater.

-Chop up 1 fresh onion.

-Melt 4 TBS butter in a large heavy pot, then sauté the onion for 5 minutes.

-Cut 1 bunch of baby turnips into small cubes.

-Add to the butter along with 4 cloves minced garlic.

-Cook over medium heat with the lid on for 8-10 minutes, until the vegetables are golden around the edges.

-Sprinkle the following into the pot:

2 TBS flour

½ tsp of turmeric

½ tsp of dried red chili flakes (optional)

-Cook for 3 minutes, then add 4 cups vegetable or chicken stock.

-Stir well and cover.

-Cook over low heat for about 20 minutes until vegetables are soft.

-Pour into a blender and whiz up.

-Then add the following:

½ cup cream

2 TBS grainy mustard

Sea salt

Freshly ground black pepper

-Dice 4 ounces extra sharp cheddar or Gruyere into small cubes.

-Put the cheese into 4 bowls, than ladle the soup over and top.

-Sprinkle with some finely chopped chives.