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The best veg you’ve ever tasted


Call your local veg team for Torbay and the South Hams on 01803 227218 riverford.co.uk


Carrots in a bag Serves 4


We originally used this method in the Field Kitchen for new potatoes in the summer, then found that it works brilliantly for carrots and Jerusalem artichokes too. It’s a nifty technique that seals in the flavour and lets the veg cook in its own moisture. You’ll need baking parchment and a stapler.


• 2 rosemary sprigs • 2 garlic cloves, unpeeled • 2 bay leaves • knob of butter


• 8 good-sized carrots, peeled and chopped on the diagonal into 1cm chunks


• 2 tbsp olive oil • salt and black pepper


Recipe from www.riverford.co.uk/recipes


METHOD Heat the oven to 180°C/Gas 4. To make the bag, spread out a rectangle of baking parchment, approximately 60 x 30cm, with the longer side towards you. Fold it in half from left to right. Double-fold the top and bottom ends and staple the folds closed with two staples. Using a pestle and mortar, bash the rosemary, bay leaf and garlic roughly (you can also do this using the back of a knife on a chopping board). Put the mixture into the bag with the butter. Put the carrots in a bowl, season well with salt and pepper and drizzle over enough of the olive oil so that the seasoning sticks to them. Tip into the bag. Double-fold the open edge of the bag and staple in both corners and in the middle. Lay in a roasting tin and bake for about 25 minutes; the bag should puff up. Turn out into a bowl or open at the table like a big bag of crisps. Watch out for the staples!


Variations


Replace the rosemary with thyme sprigs. • Stir in a few 5mm discs of chopped leek. • Add a few strips of orange or lemon zest.


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