Glazed Carrots with Lemon Balm
The gentle lemon sweetness of Infarm’s lemon balm pairs perfectly with glazed carrots, a delicious accompaniment to an Easter roast.
- 300g chantenay carrots (or carrot batons)
- 100ml water*
- 30g salted butter
- A few sprigs Infarm lemon balm
- ½ tsp caster sugar
- 1/2 tsp lemon juice
- Wash the carrots well and trim the tops. cut larger carrots in half down the length so they’re more or less even in size.
- Add the butter, water, a sprig of lemon balm, lemon juice, sugar and the carrots to a medium pan with a lid.
- Bring to the boil then simmer for 7 minutes with the lid on.
- Remove the lid and continue to simmer, tossing the carrots in the buttery water as they continue to cook and the liquid reduces down to create a glaze.
- Transfer to a serving bowl, discarding the cooked lemon balm from the pan, and top with a few sprigs of fresh lemon balm.
Baby Leeks with Samphire Brown Butter
Super sweet baby leeks are dressed up with nutty brown butter and salty samphire. An elegant vegetarian side dish.
- 10 organic baby leeks
- Olive oil
- 15g samphire
- 60g salted butter
- 15g hazelnuts, crushed
- Peel off the dry outer layer of the leeks and trim the roots as closely as possible to the base so that the leeks hold their shape. Trim the dry tops and cut larger leeks in ½ down the middle.
- Melt the butter in a small pan and then continue cooking until the melted butter turns golden brown and smells nutty.
- Warm a little olive oil in a large frying pan over a medium heat, add the leeks (cut side down if applicable) and pan fry, turning occasionally, until charred and softening
- Toss the samphire in the brown butter, then drizzle over the hot leeks
- Transfer to a serving dish and top with the crushed hazelnuts.
Roast Potatoes with Wild Garlic
A quick and easy alternative to traditional roast potatoes, these simple spuds are finished with shredded wild garlic and served with a moreish wild garlic pesto for dipping. The perfect accompaniment to roast lamb.
- 700g salad potatoes (use Jersey Royals in season)
- sunflower oil*
- sea salt*
- 10g wild garlic leaves
Wild Garlic Pesto:
- 15g ramsons or mixed wild garlic
- 15g parsley
- 15g grated parmesan
- 50ml olive oil*
- 5g/1 tsp pine nuts
- 1 tsp lemon juice*
- salt and pepper to taste*
- Preheat the oven to 200℃/180℃ fan/390℉/gas mark 6
- Cut the washed, unpeeled potatoes into quarters lengthways and toss with sunflower oil and salt. Transfer to a big baking dish – don’t crowd them or they’ll steam rather than brown so use the largest you have.
- Roast for 40 minutes or until tender and golden, shaking and turning occasionally.to brown evenly. Make the pesto while they’re cooking.
- Once cooked remove from the oven, sprinkle with a little pepper and the shredded wild garlic leaves and flowers if available.
- Wash and dry the wild garlic. Finely chop by hand or in a food processor.
- Add all the ingredients except the pine nuts, pulse to blend (or muddle together in a pestle and mortar). Add more lemon juice or seasoning to taste then add the pine nut and give the mix a final blitz to bring together.
Jerusalem Artichokes with Rosemary, Honey and Hazelnuts
A delicious and different accompaniment to a roast, this side dish is simple to prepare (no peeling needed!) and works well with any joint of meat.
- 750g jerusalem artichokes
- 50g organic hazelnuts
- 2 sprigs of organic rosemary, leaves picked
- 1 tbsp honey
- 2 tbsp olive oil
- salt and pepper
- Preheat the oven to 180℃/160℃ fan/350F/gas mark 4.
- Wash and scrub the artichokes, to remove all dirt.
- Add the artichokes to a roasting tin with the rosemary, honey, hazelnuts, oil, salt and pepper. Stir to coat evenly, then roast for 30-40 minutes, until they are tender when poked with a knife.
Purple Sprouting Broccoli in Anchovy Butter Dressing
Purple Sprouting Broccoli is a much welcomed addition to seasonal brassicas. Make the most of them by devouring everything, even the leaves. This salty anchovy and tangy lemon butter enhances the sweet freshness of the broccoli, and also works a dream with curly kale & savoy cabbage too. This makes a great side to any roast.
- 250g purple sprouting broccoli
- 3 garlic cloves, finely sliced
- 30g anchovy fillets
- 1 red chilli, finely chopped
- 1 lemon
- 60g butter
- Give the broccoli a good wash and chop off any woody looking bits from the stems. Steam for around 4 minutes until tender but with a crunchy bite.
- Melt the butter on a medium heat then add the garlic and sauté for a minute. Add the anchovies and chilli and stir until the anchovies have melted.
- Squeeze the juice from the lemon into the pan and stir. Add the steamed broccoli into the dressing and turn them over so they’re completely coated.
- Transfer to a plate and drizzle with the leftover sauce from the pan. A great side for all manner of dishes like steak and chips, or serve on its own as a sharing plate with good quality sourdough for dipping.
Whipped Feta and Roast Asparagus
Perfect with middle eastern spiced lamb, this indulgent mezze plate has asparagus as the star of the show, paired with creamy, zesty whipped feta and crispy croutons. Make this gluten free by swapping the bread for 50g toasted crushed hazelnuts.
- 150g Feta
- 50g Greek style yoghurt
- Drizzle olive oil
- Zest of ½ lemon
- 1 tsp lemon juice
- 250g asparagus spears
- 1 small slice / 40g stale sourdough torn into small bite sized pieces
- ½ tsp chilli flakes
- 1 large garlic clove, sliced
- Pinch sea salt
- Preheat the oven to 200℃/180℃ fan/400F/gas mark 6.
- Blitz the feta, yoghurt, lemon zest, juice and olive oil in the small bowl of a food processor until smooth
- Trim or snap off the woody ends of the asparagus. Toss with some salt, pepper and oil then roast in the oven for 12 minutes .
- Add a big slug of olive oil to a large frying pan, add the sliced garlic, chilli, salt and bread pieces and stir to combine. Fry over a medium heat until bread evenly golden all over – about 5 minutes – then remove from the pan to drain on a piece of kitchen paper. If you’re using hazelnuts fry the garlic and chilli for 1 minute then toss the hazelnuts through and toast gently.
- Spoon the whipped feta onto a plate, add a drizzle of olive oil & top with the asparagus spears and croutons.