Celebrate the season with a vibrant, plant-based centerpiece. This pairing showcases the natural sweetness of roasted carrots beneath a crisp, cheesy crumble, alongside tender sprouting broccoli adorned with a rich, homemade almond butter. The recipes incorporate thoughtful, low-waste touches, such as utilizing parsley stems and repurposing pickle brine.
Roasted Carrot Bake with Seed and Herb Crumble
Preparation: 20 minutes | Cooking: 1 hour 15 minutes | Serves: 4
Ingredients:
8 large carrots, thoroughly scrubbed
2 tbsp olive oil
4 garlic cloves, peeled and lightly crushed
2 bay leaves
5g fine sea salt
40g softened unsalted butter
1 tbsp white or brown miso paste
½ tsp fresh thyme leaves
For the Wild Garlic Pesto:
40g pumpkin seeds
30g wild garlic leaves, roughly chopped (or substitute with 2 peeled garlic cloves and 30g chopped spinach)
10g parsley, leaves and stems roughly chopped
100ml olive oil
5g fine sea salt
For the Savory Crumble:
50g grated cheddar cheese
80g day-old bread, processed into coarse crumbs
30g wholewheat flour
30g rolled oats
50g unsalted butter, melted
10g parsley, leaves and stems finely chopped
25g white sesame seeds
5g fine sea salt
½ tsp fennel seeds
½ tsp cumin seeds
Method:
1. Preheat the oven to 220°C (200°C fan)/425°F/Gas 7. Place the whole carrots on a roasting tray, brush with half the olive oil, and add the garlic cloves and bay leaves. Season with salt and roast for 15 minutes until beginning to caramelize. Reduce the oven temperature to 200°C (180°C fan)/390°F/Gas 6 and roast for a further 10 minutes. Remove and allow to cool slightly.
2. Reduce the oven temperature again to 175°C (165°C fan)/360°F/Gas 4. Spread the pumpkin seeds on a tray and toast for 8-10 minutes until golden. Set aside to cool.
3. Slice the warm carrots into 4mm rounds. Combine the 40g softened butter with the miso and thyme. Spread this mixture over the base of a round or oval baking dish. Arrange the carrot slices in a fan pattern on top.
4. In a bowl, mix all the crumble ingredients until well combined. Sprinkle evenly over the carrots. Bake for 20 minutes until the topping is golden and crisp.
5. For the pesto, combine the toasted pumpkin seeds and all remaining pesto ingredients in a small blender. Pulse until almost smooth. Serve alongside the baked carrot dish.
Pan-Seared Sprouting Broccoli with Almond Butter & Quick-Pickled Shallots
Preparation: 5 minutes (plus pickling) | Cooking: 30 minutes | Serves: 4
Ingredients:
1 tbsp olive or rapeseed oil
200g purple sprouting broccoli
½ tsp fine sea salt
For the Quick-Pickled Shallots:
150ml brine from a jar of gherkins (or 50ml white-wine/cider vinegar mixed with 15g caster sugar and 50ml water)
1 large banana shallot or 1 small red onion, peeled and sliced into 2mm rings
For the Almond Butter:
125g skin-on almonds
50g olive or rapeseed oil
½ tsp fine sea salt
Method:
1. For the shallots, gently warm the gherkin brine in a small pan to about 30°C (or, if making from scratch, dissolve the sugar and a pinch of salt in 50ml simmering water, then remove from heat and stir in the vinegar). Pour the liquid over the shallot rings in a container. Let sit at room temperature for 6-8 hours, then refrigerate.
2. Preheat the oven to 200°C (180°C fan)/390°F/Gas 6. Roast the almonds on a tray for 10-12 minutes until deeply golden. Cool completely, then blend with the oil and salt until a smooth butter forms.
3. For the broccoli, heat a large frying pan over high heat. Add the oil, then the broccoli spears and salt. Cook, turning often, until well-charred. Add a tablespoon of water, cover the pan, and cook for just under 2 minutes, shaking occasionally.
4. Transfer the broccoli to a warmed dish. Drizzle generously with the almond butter and garnish with the drained pickled shallot slices.
