If you like a dip, try this Roast Carrot and Miso one. A great option if you’re entertaining over the Easter Bank Holiday Weekend.
Snacking for 8-12
1kg carrots, peeled
2 tbsp cold pressed rapeseed oil
While or red miso (not dark)
1 tbsp yoghurt
Juice from ⅛ lemon
½ tsp flakey sea salt
@petersyard Seeded Sourdough Flatbreads
1 small chicory, separate
1 fennel, cut into wedges
100g Sugar snap peas
½ cucumber, in batons
Heat the oven to 180C fan.
Leave whole any carrots that are similar in diameter to a (fat) thumb. Chunk up larger ones to a similar size, so that everything cooks at the same speed.
Arrange on a low-sided baking tray. Cover with the cold pressed rapeseed oil, roll to ensure all carrots are glossy. Then roast for a total of 45 minutes – turn the carrots after 30 minutes, when some will be coloured, but keep going until they are shrivelling a little, releasing oil, look sticky and smell sweet.
Weigh the roasted carrots – they’ll likely be around 500-600g. Then add them (and any cooking oil) to a blender, along with 10% of the cooked carrots weight in miso, and 10% in water. Blend until very smooth.
Mix in the yoghurt, just a little squeeze of lemon and some salt. Cool to room temperature and serve with a mix of crunchy crudités, including Peter’s Yard sourdough flatbreads.
Sourdough crackers and crispbreads
Our hand-baked sourdough crackers and crispbreads are the perfect accompaniment to artisan cheeses, cured meats and dips.