Chef Owner Richard Stevens creates seasonal carrot recipe

langar honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup provides sweetness with fewer calories.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Ricotta cheese is less expensive and has a similar texture.

toasted nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Sunflower seeds are budget-friendly and add crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute.

Pick the rosebed carrots from the garden.

Meticulously wash the carrots without peeling them.

Place the washed carrots in a vacuum bag with lamb stock.

Cook the carrots sous-vide at 75°C for most of the day.

Prepare a wood fire and let it burn down to embers.

Char the skin side of the carrots until slightly blistered.

Rest the charred carrots and season them with burnt lemon.

Char a board using a blowtorch.

Lay the charred carrots in a straight line on the charred board.

Swipe some cream at the bottom of the board before serving.

Spice Level:

Dietary

Allergens