Baby carrots make a lovely spring dish and when simmered in this sweet pickling stock they are perfect with a sharp and creamy goat’s cheese.
Serves: 6
INGREDIENTS
1½ cups caster sugar
1 cup white vinegar
12 baby carrots, scrubbed and trimmed
6 slices of baguette
2 tablespoons olive oil
150 grams goat’s cheese
1 tablespoon torn flat-leaf parsley leaves
sea salt and freshly ground pepper
METHOD
Place the sugar and vinegar in a medium saucepan and bring to the boil without stirring.
When the sugar has dissolved add the carrots and simmer for 10 minutes. Remove the carrots to a shallow dish and allow to cool.
Toast the baguette on both sides on the barbecue or in a griddle pan, then drizzle with olive oil.
To assemble: Spread each toast with goat’s cheese and top with two pickled baby carrots. Garnish with parsley, sea salt and a grind of pepper.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!