This week Adam Frost explains how to grow carrots in the garden, while Cassie Best from BBC Good Food magazine offers up some tasty recipe ideas.
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Right hey here we go carrots carrots when did they first come into your life is it if you eat your carrots you’ll be a to see in the dark I think it’s probably one of the first things most people eat isn’t it as a baby carrot puree and weed
On them you are and is there any truth in that how good are carrots for you yeah they’re pretty good you like you say there’s the old wives tale of they help you see in the dark I don’t know if that’s true but they do contain lots of
Carotenoids which are great for your eyes and can help DET turn age related macular degeneration and they’re packed with vitamins and minerals low in calories all around a good thing to have in your kitchen and again another one of those things that’s quite easy to grow not complicated I’ve had some success
With these myself yeah have you so you’ve grown carrots oh man we’re here we’re here any particular type of carrots or oh I don’t know the long ones cuz that’s the thing as well nowaday there’s loads of different varieties and this that the other there’s different shapes different sizes you name it there
Going on but actually did you know carrots weren’t originally orange I didn’t know tell me there you go so if you saw if you look back and actually they reckoned that the it was the Dutch and to do with the Dutch I think from what I understand the Dutch royal family
And they see the Dutch is that orange color and so we had carrots that was dark Rich Crimson colors right through to whites and these were hybridized to make that color yeah cuz you still see don’t you like the purple carrots and they’re a real novelty you don’t see
Them very often but that’s so interesting yeah so I’ve become quite fascinated with growing this makes me sound like a sad old man don’t it really I’ve become fascinated we’re growing purple carrots but actually again there’s purple carrots and purple carrots so what I mean by that is
There’s there’s purple carrots on the outside and then they’re orange on the inside and when you cook them sometimes they blend away they’re pretty in a salad though aren’t they they are but you can get purple carrots okay and even my lot at home are looking at as if to
Say what’s that what is it what’s he doing what’s he doing and you get that rich out of a proper purple carrot you’ll get that real deep beet rooty color and that and that sort of blood wow bet they P of goodness then I bet they’re really good for you and I
Suppose it’s that idea again is it if we look back at those Heritage varieties you know that that lack of breeding means that ultimately we’ve got more packed in there yeah we’ve just become so used to seeing the same pack of carrots on our shelves haven’t we maybe
A shant every now and then they’re pretty much a standard size in the supermarkets and you don’t see any of that variety that is obviously out there but we don’t know about it and it’s such a shame and that’s why we need to grow it yeah if you grow your own you’re away
You get that choice and I think they’re another one they’re not comp complicated to grow if I had to create the perfect conditions for a carrot it would be well drained Sunny position light fertile soil not much in the way of stones I think I’ve run into a few Stones M are
Always very wonky and knobbly yeah but then then you end up with wonky knobbly things that end up sometimes looking a little bit rude yeah I walk in there’s plenty of times I walk into the kitchen with one carrot and going even in my 50s
I’m still like a child look at this can we put this online and the kids are going no you can’t put it online you can’t put it online it looks too bad but interestingly as well with carrots whereas a lot of what I’ve talked about is all about putting the goodness in the
Ground the goodness in the ground well manured Garretts are not good with that so actually when you’re rotating your planting around your garden it’s good to back off in places so when I would mulch once a year to make sure the goodness was there for the following year so what
I’m doing already is where I’ve pulled maybe my brassicas or something like that out of the ground or I’ve maybe cleared some spinach or something I’ve cleared an Autumn area and it’s ready for mulching but I want to put my carrots in there next year no mulch no
Compost and that will stay as it is so G carrots work better in that slightly less fertility okay and then I’ll grow the carrots in there so where I take the carrots out of one one year i’ then compost the life out of that because it’s more or less had two years but
Somewhere else that would be prepped for the carrots does that make sense you know but again I’ve seen them grown wi the boxes I can remember in lockdown I Monty with the program couldn’t do two of the programs and it was at that Madness when everybody was yeah things
Were changing by the hour and the gardeners World lop and we had a tiny little team that was allowed to come and do stuff still at that point and what can you do everybody’s going to be stuck at home what can we do and and
I did a an old sort of galvanized bucket of carrots yeah I spent the most of the time rest of the time in lockdown being sent pictures of carrots in buckets and people showing me their harvesting because that was a time when we people engaged with their Gardens didn’t they
And there was a there was a big push on growing your own food but yeah so I suppose growing it get away with anywhere light fertile soil don’t sew too cold so again not too early in the season and you don’t want them in wet soil they prefer that slightly dry so I
Would SE probably mid-march on a good spring M all the way through to be fair I’m still sewing them in in June okay as you could imagine I’m going to say do what it says on the packet also just do your own thing I sew thin Le create that little drill sew
Thinly probably I don’t know 10 15 mil deep sew them in a water trench fill it back in they’re quite a small seed um it’s about another T that we haven’t talked about CU obviously a lot of the time we sew from our hand and some of
The veg garden seeds or whatever can be can be quite small yeah so another little tip is sometimes to either use some white paper fold it in half put your seeds in the white paper and then just put the white paper over and just tap oh that’s a great tip the amount of
Times I’ve opened a seed packet and they just go everywhere or put them in the kids hands and before you know it yeah yeah exactly yeah thinly but what’s lovely even if you don’t the moment they start coming out of the ground you can thin them I tend
To thin them and eat them so I tend to let them keep going until I’ve got baby carrots and then I’ll start to really thin them then I’ll feed off the baby carrots and eventually I’ll thin them out enough that that it’s probably 50 60 70 mil between a plant
Depending on the variety of carrot and keep them well watered keeping them Weed Free and the only thing really problem wise that I suffer from is is Carrot fly so again I don’t there’s nothing chemically with me so what I do is I put a really fine mesh over more or less
Like a fleecy type mesh and because I grow in little raised beds what I actually do is my little raised beds are quite Square so I put the mesh over and I now get bungee bungee ties yeah I get bungee tie I put it all the way around
The bed and lock it off okay and then I don’t really that’s it and I don’t go in there you don’t want to go in there too much because when you start to disturb them you sort of can attract carrot flies so okay that sounds easy to do I’m
Going to keep keep going and try some new varieties for yeah it’s lovely you can get mixed rainbow ones you know see can get the yellows but you do see those a bit now don’t you in the super you do see them a bit more in supermarkets but
Yeah like we’ve said so many times the beauty of growing your own is that you can go through all these different varieties and it just makes your cooking so much more interesting and it’s a real talking point as well isn’t it I bet when you bring out those purple carrots
You like you said everyone’s going what’s that I love that I think that’s a really nice thing to be able to do yeah it is it is is definitely is and I think it was well with carrots a lot of the time stay in the ground for a long time
If I tend to lift mine if it gets too wet but they’ll store they’ll store really easy so I will put them in the garage in in a sort of in layers of sand in layers of spk compost they’ll last for quite a long time in dark slightly
Dry conditions you just build layers of them up and they’ll be absolutely fine so a good sort of another one of those plants it’s good to grow a decent amount because you you can start to store them without even starting filling up freezer or anything like that and like you say
There’s loads of ways to preserve them as well you can stick them in the freezer but you can also make nice pickles out of carrots and you can do all sorts you can even use The Carrot Tops so I make a really nice Carrot Top pesto which is delicious really nice has
A bit of a kind of fresh parsley sort of taste to it so that’s a really nice thing to do with the tops and even the peelings I don’t chut them away I stick them in the freezer make a bag up and then you’ve got a bag of peeled veg for
Stocks when you’re making a stock so you can use every part of the carrot which I love that’s a real bonus as well yeah couple of nice easy slightly flash dishes with carrots come on girl okay carrots I use carrots so much they’re always in my kitchen and they’re so
Versatile like we’ve talked about with pumpkins before they have that lovely sweetness so they’re great in sweet dishes which we are going to talk about later cuz I bought something sweet to I can see it I’m not going to give it away though so going have a slice of that
Later oh you you’re teasing them now I’m teasing but also obviously on in Savory dishes I think boiling carrots boiling and boiling carrots is just a travesty because they lose all their lovely flavor so actually I think boiling a lot of vegetables should just be slung out
The window let’s let’s roast them and let’s barbecue them and think of more interesting ways to cook them because they retain so much more flavor and texture um so I love to roast my carrots I make a really nice dish with roasted carrots where I make a whipped feta so
You Blitz up feta and Greek yogurt and you can add a bit of lemon zest or something to it if you want to spread that over a plate top it with your roasted carrots and then you can make a really nice dressing with some chopped dates lemon parsley Chuck in some
Toasted nuts and drizzle that all over the top and scoop it up with a flatbread and it’s just gorgeous you’re doing it again so that that if you’re going to have like a little spread of MZ spread you stick that in the table that’s gorgeous that’s a lovely way to cook
Them or you can keep it more classic with Vichy carrots have you had a Vichy carrots very classic French way of cooking carrots where you cook them down with a bit of orange juice oh yeah yeah see I I sort of and I know some of those things I just don’t know the
Names yeah I’m teaching you some French as well so that’s a really classic way to to eat carrots they go so nicely with or and a bit of coriander seed in there would be delicious carrot and coriander match made in heaven whiz that up in a
Soup gorgeous and then we get on to the sweet side of things grated carrot through a cake a steamed pudding it just like brings a lovely flavor but also keeps your bakes nice and moist and adds a lovely texture as well so I’m all for that as
Well yeah that sounds am with with the carrots sometimes what you said a couple of classic herbs any how wide does that range become that work I think time works well with carrots I mean it’s pretty wide to be honest yeah like you’ve said so many times with growing
Veg I I don’t like the rules let’s get rid of the rules there are classic pairings but really you can go with rosemary thyme Tagan works really nicely with carrots and then the softer herbs in certain situations parle lovely with carrots coriander if you’re roasting them a bit
Of sage through there it really doesn’t matter whatever you’ve got growing on in the garden or whatever you’ve got in the fridge and it will just be a really nice pairing it goes really nice carrots go really nicely with herbs in general yeah and I I sometimes have done them in a in
A sort of shallow if I’ve got like a decent vegetable stock kicking around I might actually just more or less bubble them off quickly in that stock and then throw them in the oven just to finish them off I’ve done them that way but also I told you about that the garlic
The Elephant Garlic gar slicing that and get those really thick bits then put them across the roasting ones that’s been quite nice as well good yeah you can make a really nice um tart with carrots as well like really if you’ve got some of those beautiful different
Colored carrots and you line them up on top of a puff pastry tart with some rotta spread underneath or something that looks so lovely maybe sprinkle some pistachios or some nuts over the top gorgeous yeah and man that that sounds amazing so I think again they’re a veg
Not hard to grow you know but one my worries his carrot fly keep him watered and Away you go away you go yeah I suppose we go from that really on to something like pass Snips which in my life a little bit hit and miss I’ll be honest they’re either absolutely
Brilliant oh there a disaster and there’s not a lot in between but same sort of approach as with carrots I don’t tend to sew those probably until mid spring early summer well drained light fertile soil but not too much goodness in there and then I do SE
Those straight into into drills but with these I suppose I I allow more room between the drills whereas the carrots I I’ll break those rules and if I do more than one row I’ll push them really close quite close together whereas actually with the pass nips I I’ll keep probably
Nearly a foot so nearly 30 cm between the two water of the Reel and then away they go and I will thin them out over time so you’re probably looking I don’t know everything between five and seven CM you know is there sweet spot before
It gets a bit Woody yeah and I think that’s the key with them I think the key with them is if they dry out too much you end up with that Woody sort of sense and I think actually even when you go and buy I don’t know about you how you
Treat them but when you go and buy pass nips a lot of the time and I don’t know whether this was something my uncle ages ago or whatever somebody has obviously along the line has told me you can see that Woody Center in um and I tend to
Get the get the potato peeler and I just take that Woody Center out and then just have the sort of the outer still a good thickness but and because it takes that Woody Center out I how do you approach pass nips what’s the sort of I mean I
Don’t throw any of it away I just Chomp my way through those W I know what you mean again I like a roasted pnip I think that really helps to bring out the flavor and if they are slightly tougher I’ll probably just cut them in a
Different way cut them it’s like a piece of steak if you’ve got a tough piece of steak and then you cut it in the right way so you’re going through the grain it helps to tenderize the cut and a parsnip is the same really so you can make pnip
Chips or something if you got particularly Woody parsnip and you put it through a mandolin so you’ve got you know nice thin shavings then you probably wouldn’t notice the woodiness of it so much that’s a good sh so I think cutting it in a different way is
Actually a good way to combat Woody but I love roasted parsnips just like carrots I think that really helps to bring out the sweetness but parsnips have also got an earthiness haven’t they to them that lovely earthy undertone and that goes really well with flavors like
Maple syrup and nuts I like so roasted with some maple syrup they go all sticky on the bottom oh that’s just so and also you and your crunchy you know crunchy bit when you get like the the end in that oh yeah it’s all about those
Crunch cuz I serve up a lot in my house and if I do the Sunday sort of cook my favorite bits and most of the bits is left in the pan yeah Chef’s perks oh when I’m when I’m scraping them off yeah if if there’s anything that I think
That’s a good indicator of how much you love your kids if you give them the crispy P or not I don’t love any of my kids that much there’s no way no way mate they they actually to be fair they why do I got four of them obviously so
You can imagine there has been some RS in our house about who’s had this who’s had that and there’s certain things now Mom has to have it you can’t have that I’ve got to give it to Mom cuz like if I don’t give it to mother that’s it they’ll be travel yeah
Yeah but what other ways you use them soups soups yeah soup pns make great soups don’t they really delicious but again you can use them in sweet bakes as well so we’ve got a lovely sticky toffee pnip pudding on the good food website which is gorgeous and it just acts like
A carrot it adds a bit of moisture but it adds a really nice flavor as well um or a parsnip cake parsnip cake similar to a carrot cake really delicious gives it that nice kind of subtle earthiness which again goes really nicely with a maple frosting something like that so I
Think they’re more versti than people realize they go with creamy flavors as well so in a grat or doin nois type of bake delicious and it just gives the potatoes an extra Dimension so I’d probably put them in with the the potatoes cuz they don’t have the same
Kind of starchiness as the potatoes do they so work them in with the potatoes in that kind of grattin a lot of the time these days when I’m cooking a quick dinner I don’t use a lot of meat in my cooking so I’ll try and make the
Vegetables the star of the show as we’ve said before so I might just if I’m making a doll or something for dinner I’d roast off some parsnips in some cumin seeds and a few other spices and put them on top of the dll or if I had
Some you do know you’re making most people feel slightly inadequate especially me in the week when I haven’t got much time if I’m just making a doll or pulling a portion out of the freezer it’s yeah but you’re amazing you’re amazing you are amazing it’s me that feels inadequate Bless but
Yeah so go on so about the doll go on carry on so I would just talk some a doll or even some P lentils if it’s more of a kind of a French lentil dish stick some roasted parps on top of that and make that the here of the dish rather
Than just something you’re putting on the side which is a bit boring and a bit ignored I think you should be eating these things in lots of different ways and trying to integrate them in different ways pnip I think if I think about one of my
Favorite smells in the veg Garden it’s a freshly pulled parip it’s a lovely smell isn’t it if you if you pull a par niip just clean them just actually really is intoxicating it’s quite unique isn’t it it is you know and I tell you what another route before we go on S
Something like beat roots that I quite like with pass nips and you might shoot me down for this is It’s horseradish oh yeah really well and I grow horseradish but you have to be careful if you’re going to grow horseradish so if you put horseradish in your alotment or in your
Garden that’s what you have horse radish hor radish can get rocking and rolling it can go but fresh horseradish is absolutely incredible yeah and you can stick the whole thing in the freezer can’t you that’s what I’ve done before and just grate it as you need it
And it benefits so much from actually in a weird way the The Taste benefits from cold weather anyway but what I do is I’ve got a like a big sort of container that that he got no bottom in it and what I do is I put that in the ground
Just about so open bottom stealh type container rusty old thing it is and I put my my horse radish in that so what you do when you’re buying horse radish when you plant horse radish you’re literally Buy in the root okay and then you buy little Snippets of the root and
Then you make a certain amount of you dib in your Hol drop your horseradish in okay and actually that’s a brilliant plant to grow you know I’ve never thought of growing horseradish but I’m going to add that to my list and again fresh horseradish that even if I’ve done
It even with a sour just grated some in a sour cream and does the taste is just completely different and it is yeah but this is a man that’s sad enough to also grow was harby oh do you interesting how easy is that to grow you know what wasab is hit and
Miss because if you think about actually some of these things where they would grow in the wild I don’t know how I’ve got to Wasabi on Roots but you eat the root don’t technically but you can eat both this is in a sense in Japan it would be in Shady cool conditions by
Water so it does like that sort of wet cool conditions so it’s not necessarily the easiest thing to grow in one of the driest parts of the country is where I live but I do a shaded little spot in the garden in the veg garden and and I
Can get over a couple of years I can get a decent amount of Wasabi going I I normally buy it as as little sort of plants online but the one thing I love with Wasabi is not just the root it’s the leaf oh okay you can eat Le you can
Eat so baby leaves young leaves off Wasabi are absolutely incredible do they taste like Wasabi H yeah they do but in a mild you’ve not got that oh my God I’m just about to lose my eyesight type feeling and way it goes up your nose and whatever no they they’re milder but you
Get that warmth and I think even with fresh I mean I can eat I can dig horseradish and I’ll cut a bit off and I’ll chew it oh and my own no it’s not too honestly it’s not too bad and I absolutely love it and sometimes what I
Do is do something like a carrot dish and then if I’ve got some of that kicking about just freshly grate some of that over the top nice magical it’s nice in a remad do you ever make a remad with no God it’s another one of them Posh
Words go on it go on okay so salc really finally shredded up yeah through a a kind of mayonnaise classically mustardy dressing really delicious with like roast beef but if you swap out the mustard for a bit of horseradish that is just knockout really good so did you
Learn all these flash words when you did food geek aren’t I I just love it why you suppose I could read all the books I suppose that’s a bit like me with be L it I could start you know start reeling off all these bits and pieces yeah yeah
I read all the books but I’m dyslexic so I get to the I get to sort of difficult words and I it’s not that important it can’t be surely it’s just the ingredients and this out there that’s I’ve got a terrible memory but I can remember the food words like that like
Really easily yeah I can it’s even if you think I spent my life creating Gardens and I’ll see people that I’ve not seen for 10 years and and I might have forgotten their yeah and you did yeah you did our garden for us 10 15 years ago and I can then tell them
Exactly what their Garden looks like yeah yeah and that’s mad absolutely mad isn’t it and it’s the things we care about isn’t it reality is yeah I suppose after the horseradish you m you mentioned celak I think that’s something that I’ve experimented from I think that’s definitely a
Vegetable that work works better in certain parts of the country for different people I think my dry conditions are not always the best for that so I don’t tend to grow but also my lot won’t they won’t touch that I like putting it through mashed potato and
Things like that every now and then just to do a bits and pieces and that’s another thing with that horseradish that’s quite nice just to grate some through the mash we’ve got a lovely recipe on the good food website for aarc steak so again going back to making veg
The star and you cook it in a GOI Chang butter so got Chang is a Korean chili paste and it’s rich and sticky and dark so delicious and you yeah you cook it down in this got Chang butter and it’s meat cut like a slice from the middle so
You’ve got a really nice thick steak of it and it’s just delicious yeah it’s amazing isn’t it that we we don’t I know we’re doing it more but that connection yeah and those real real strong flavors that we’ve got in veggies that we don’t celebrate
Enough it is all a bit weird yeah we’re losing it a bit which is sad isn’t it and we talk we’ve talked a lot about growing different varieties and the flavor profiles with the different varieties and we just don’t get that from the supermarkets anymore and even
What you do get in the supermarket it’s it seems to be becoming blander and you lose that true flavor of the ingredient the reality is you know is that that things are bred they’re bred to look good as we’ve said before for but also they’re bred to travel you know I can
Remember being in a I got invited to now we’re going to talk I’m going to talk about strawberries now which is like completely meal because we were talking about cars but I got invited to to Egypt to to a garden he met me at Chelsea and
This Egyptian fell but he used to own big strawberry nurseries out towards Alexandria so out outside of Ciro and I went out there and I helped him design his garden which was like amazing but he took me out to the nursery and and he was showing me the fields and and
Everything looked amazing and of course I went down to pick something up and he went don’t he that I went he said that doesn’t taste very good oh he said that’s the ones we send to you oh really he said but they travel really well and
He said he’s sad he said but if you want to eat nice strawberries eat those ones these did go to the local market and they looked exactly the same but one was a completely different it’s amazing isn’t it experience I think that idea of just being local Regional seasonal yeah
It’s so important oh man yeah and I suppose the other route and I think we’ve touched on this before I’m not sure I feel like we’ve talked about beetroot before I don’t know have we have we a little bit maybe about the leaves we’ve spoken a bit about the
Leaves I think boot root is a really again just simple to grow if I think about sewing that I’m sewing it probably at the end of May weed free space you bit of goodness in the soil and sewing Not unlike carrots really sort of again I don’t worry too much about it
Make a real and I put them in they grow yeah and so wet the drill through sew them cover them and then thin same sort of distances really that I’m looking probably to do something like the pass Snips because again beatroots will develop over a period of time and though
I’m looking probably for about golf ball side when I start to pull them out some of them I’ll let get bigger as the season goes on but again they’re another one color-wise there’s so many different colors to play with so beautiful but as far as cooking them they’re another
Go-to aren’t they they roast beautifully they do and I think again we tend to boil them quite often but actually roasting them in their skins just helps to lock in all that flavor and seems to intensify the color as well it’s not leeching out into the water um so I love
To roast them in their skins and then the Skins just slip off don’t they really easy to prepare there’s no no peeling um and then you can almost roast them off and then keep them in the fridge for a week and use them as you like slice them through a salad a nice
Lenal salad is beautiful with beetroots or put them in a curry they’re delicious in a curry and that flavor just bleeds into the sauce it’s gorgeous or if you really want to make the most of the lovely color something like a risotto yeah beautiful bright pink risotto how
That or pasta as well I’ve seen loads of videos on social media of this pink pasta and it’s all made be obviously it does look so cool but tastes amazing as well it does yeah I like I definitely love I love pick just keeping it in the fridge balsamic vinegars but roasted we
We it’s another one of those veggies that I grow up a lot of so if you imagine in my veg Garden I’ve probably at the moment I would have as the season goes on I’d have probably four four or five rows probably all about a meter
Long that’s much B that we would get through as different varieties different varieties as a family but I won’t pull from I’ll pull a couple from there a couple from there and say early on in this season we use the things but but yeah they’re not
Really a lot of what we’ve talked about the P nips the carrots are right we talk about carrot fly but the boot root they’re not that problematic I think a lot of those are things that you don’t have to stress too much you could have your couple of week holiday as long as
You don’t go away too early on once these things get established you because they’ve got long tap routes they seem to they seem to hold their own and deal with the conditions a little bit okay I’m going to I’m going to add pet to my list is getting longer and longer by the
Minute yeah I know exactly but also remember as well you’ve got the leaves so yeah the leaves are really tasty as well aren’t they and lovely through salad they look so gorgeous so so I suppose summary is if you think about if we’re thinking about the carrots as the
Main topic here free draining in sunny conditions that you want the soil to be fertile but you don’t want it to be Mega mulched anything like that not too Stony otherwise you’re going to get your nobly bits and your your Instagram or whatever it is pi and thin them as you go don’t
Waste those thinnings you’ve said I love that idea of making a pesto out of top delicious yeah I think that’s that sounds that’s what I’m definitely going to give it a go yeah and use them in all the different ways so I think wow yeah
And I’m going to show you another way to use them now in a delicious cake that I’ve brought with me carrot cake is my all-time favorite cake I love it I love the spices through it and raisins or you can have nuts through there sometimes this one’s got pistachios through it and
On top which just add a lovely pop of color they look gorgeous don’t they um and all of the roots we’ve talked about actually today and I’ve touched on parsnips can be used in bakes beetroots as well they’re lovely in a chocolate cake oh I’ve I’ve had that no not done
It I’ve had that that’s like it works so well cuz the chocolate is quite onedimensional and the beetro just brings that earthiness and again like moisture to the cake so delicious so yeah you can chuck a beetro into your cakes and when you said spices what what
Sort of spices would we be saying so all those lovely warming spices work really well with carrots cinnamon all spice cloves nutmeg anything like that in that kind of family of spices is going to work really well in Savory all sweet dishes this has got a mixture of those
In there so a nice gentle spicing to just really complement the sweetness of the carrots you want to give it a go yeah you know I am you’re looking at you can see my face it’s like I’ve got my cup of tea ready exactly it’s time for
Cake oh my look at that she like catch it that’s a big wedge isn’t it that is a big wedge yeah don’t worry I’m going for a run in the morning also I work on the basis that okay someone once told me that when soon
As you cut a cake all the calories come out of it anyway so that’s all right I love that S I hav always up with that one yeah we don’t think about calories when we’re eating cake we just enjoy the cake and now topping what was the you
Probably did say cream cheese topping which again goes really nice any soft cheeses go really nicely with carrots so your ricotas or even barata if you roast off a load of carrots and roots in a train stick a barata in the middle of that gorgeous lovely what about carrots
And Ginger cuz that’s sort of I’m just tasting that I think like that warm of Ginger sorry oh know sorry i’ been yeah yeah another lovely pairing um really nice for a Christmas dinner if you roast them off a bit of stem Ginger you know
Some of the syrup from the jar that’s a lovely pairing with the spiciness and sweetness it goes really nicely together that is that’s special it’s good you make a carrot cake girl it’s good it’s a good cake I tell you hey as per normal you’ve blown my mind and you mine yeah
Bless you but I tell you what you dam is in a weird way really made me rethink I say I love I do enjoy my cooking but I definitely look at my catalog and I’m either looking at new varieties something unusual but actually what I’m going to do this year is as I
Add things to the Garden it’s going to be driven by what I can make out of them and I’m going to complement things and start to do that so this has been awesome thank you very much has I’ve loved it you’re an angel there you go cheers Dylan