IN SEASON
MOROCCAN SPICED CARROT DIP
Perfect served with hummus, olives and pitta bread, this carrot-based dip is packed full of vibrant colour and fl avour.
serves 4
400g carrots, peeled & thickly sliced 2 tbsp olive oil 1 tsp ground cumin 1 tsp paprika Half a tsp ground cinnamon 2-3cm piece of peeled, grated ginger 2 cloves garlic, crushed 1 tsp clear honey Juice of 1 lemon
A little extra olive oil for drizzling 1 tbsp pine nuts, lightly toasted in a dry pan until golden (optional)
1 Toss the carrots with the olive oil in a baking dish. Roast at 200C / Gas 6 for 30-40 mins until tender. Remove from the oven and crush with a fork.
2 Stir in the cumin, cinnamon, paprika, ginger, garlic, honey and lemon juice. Season to taste. Alternatively you can blitz the roasted carrots in a food processor with the rest of the ingredients.
3 Drizzle with olive oil and sprinkle over the pine nuts, if using, to serve.
Recipe by Kirsty Hale,
www.riverford.co.uk CARROT & COCONUT CAKE
Coconut oil, coconut fl our and desiccated coconut add plenty of fl avour to this carrot loaf, which is topped with a simple orange glaze.
FOR THE CAKE 100g coconut fl our 50g desiccated coconut 1 tsp baking powder 1 tsp ground cinnamon 1 tsp freshly grated nutmeg Half a tsp salt 100g coconut oil, melted 320g maple syrup 6 eggs 200g grated carrot 50g raisins
FOR THE ORANGE GLAZE: Half an orange, juice only 50g granulated sugar
1 Preheat the oven to 160C / Gas 3. Line a 2lb loaf tin with parchment or a loaf tin liner.
2 Sift the fl our into a large mixing bowl and mix in the coconut, baking powder, cinnamon, nutmeg, salt, coconut oil, maple syrup and eggs. Add the grated carrot and raisins and mix again.
3 Spoon the mixture into the prepared tin and bake for 60-70 minutes until golden brown and the cake is fi rm to the touch. If the cake is starting to colour too much on top and is not yet fully cooked, cover with foil for the remaining time.
4 To make the glaze, gently heat the orange juice and sugar in a small saucepan until the sugar dissolves. As soon as the cake is out of the oven, make little holes in the top with a skewer and pour the glaze over. Leave the cake to cool completely before removing from the tin.
www.lakeland.co.uk 22 | THE WEST COUNTRY FOODLOVER
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68