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Tender ox cheeks braised in a rich wine sauce served with creamy mashed potatoes and butter-glazed carrots.
Cod and mussels served with an orange-carrot reduction, broccoli, and crispy batter scraps for a sumptuous meal for one.
Pan-seared honey and sesame glazed pork fillet served with herbed potatoes and a reduced carrot and ginger butter sauce.
Partridge breasts wrapped in spinach, pastry, and potato strings, deep-fried and served with pickled blackberries and carrot purée.
Autumnal heritage carrots served with creamy goats' curd, toasted oats, and hazelnuts, finished with a carrot juice reduction.
A vibrant Caribbean-style soup featuring carrot juice, sweet potatoes, chickpeas, and coconut, served smooth or chunky with soured cream.
Sophisticated heritage carrots baked in foil, served with scallops, carrot purée, ginger vinaigrette, coriander oil, and orange marmalade.
A wholesome, creamy barley stew featuring caramelised carrots, sweet corn, and rainbow chard with gentle cumin notes and citrus.