00Honey & Ginger glazed Chantenay CarrotsChantenay carrots are extremely versatile and while they're delicious lightly boiled and served with butter and seasoning, there's no need to stop there!
They can be eaten just as they are and are particularly popular with children because of their sweet crunchiness and small size. They can be served halved or whole as crudités with other vegetables and a dip.
They can also be boiled,steamed,roasted,grilled,stir fried,microwaved etc. I've chosen to roast them in the Halogen oven but this can be done in a conventional oven too. Whichever way you choose to cook them they are a great addition to a Sunday Roast, a picnic or even to replace potatoes in your usual dinner. I served mine on a bed of Spinach and topped with maple glazed Spare Ribs which was delicious and just shows how versatile the little gems are. Why not give this recipe a try and let us know how you got on in the comments below. We love to hear your feedback x
00Slow Cooker Lemon Meringue FudgeChocolate,Lemons, Meringue, fudge ....what's not to like? With just 4 ingredients this is one of the simplest easy fudge recipes that you can get. The subtle lemon flavour offsets the sweetness of the white chocolate. It's a soft set fudge so is best kept in the fridge to keep it from being too sticky, but you could coat it in a little icing sugar or wrap it in a greaseproof paper casing to enable you to hold it without getting sticky fingers. The step by step pictures give you a handy guide on how to make it so its a good one for the children to try out. It also makes a great gift for them to give to their grandparents, or friends & family. Why not have a go, and let us know how you got on in the comments below. We love to hear from you00Turkey Spring Rollsso tasty !00Rice crispy Christmas puddingsA Christmas pudding everyone will enjoy 00Mince Pie SwirlsA different twist 00Frangipane mince piesYummy ! 00Hot Chocolate ReindeerA great Christmas Eve box addition for the children 00Maple roasted parsnipsA lovely side 00Sprouts with chestnuts and bacon