Carrot Keftedes

Serves 4

• 350 g carrots
• 2 tbsp olive oil
• 1 small brown onion, grated
• 150 g feta, crumbled
• 50 g fresh breadcrumbs
• 1 tsp cinnamon
• 2 tsp dried mint
• 50g parmesan or Kefalotyri cheese, grated
• 10g flat leaf parsley, finely chopped
• 1 egg beaten
• Plain flour, to dust
• Olive oil
• Pomegranate seeds and pea shoots to garnish

Tahini Yoghurt Sauce

• 100g Greek yoghurt
• 1 clove garlic, crushed
• 25 g tahini paste
• 3 tbsp lemon juice
• Pinch of ground cumin

Method

Preheat the oven to 200°C/gas mark 4

Peel the carrots, top and tail and leave whole; drizzle with olive oil and place in a roasting tin and cook for 30-40 minutes (depending on the size of the carrots) until al dente, turning halfway through.

Leave to cool then grate into a bowl.

Mix in the onion, feta, breadcrumbs, cinnamon, mint, parmesan, parsley and egg. Season with sea salt and freshly ground pepper and refrigerate the mix for an hour. (this can be made the day before and refrigerated until required)

Mix the ingredients for the sauce together and chill until needed.

Shape into 16 walnut size balls, flatten a little and dust in flour.

Heat the oil in a frying pan and fry half the keftedes until golden on either side, then repeat with the remaining balls.

Alternatively, deep-fry in vegetable oil for approximately 3 minutes at 175°C until golden.

Drain on absorbent paper and serve warm with tahini sauce and garnished with pea shoots and pomegranate seeds.

Kohlrabi and Apple Remoulade

Serves 4

• 1 Kohlrabi
• 1 Apple
• ½ lemon, juiced
• 1- 2 tbsp Dijon mustard
• 2 tbsp of double cream or crème fraîche
• 4 heaped tbsp of good quality mayonnaise
• Sea salt and freshly ground black pepper
• 12 – 15 slices of prosciutto, Parma ham or Serrano Ham
• A handful of walnuts, toasted and roughly chopped
• 2 tbsp of finely chopped parsley

Peel then shred the kohlrabi and apple into matchstick pieces. Place in a mixing bowl and toss them immediately in the juice of half a lemon.

Mix together the mayonnaise, Dijon mustard, double cream or crème fraîche and the chopped parsley. Season with salt and black pepper, then fold into the shredded kohlrabi and apple. Set aside for 30 minutes.

Serve with cooked bacon, pulled pork or black pudding. Great as a side dish or as a starter.

Marmalade of Grapes

Serves 4-6

• 1 tbsp of sunflower oil
• 450 g of seedless grapes
• 2 tsp of brown sugar
• 25 g of butter
• 2 tbsp of brandy
• 5 tbsp of sherry vinegar
• 1 tsp of balsamic vinegar
• 150 ml of sweet white wine
• Salt and pepper

Heat the oil in heavy based sauté pan and fry the grapes until beginning to colour and soften, stir in the butter. Add the sugar which will begin to caramelize.

Add the remaining ingredients and simmer over a moderate heat until thick. Season to taste.

Very good with game or poultry.