Category Archives: Savoury

Ingredients (serve two) Roasted carrots: – 15 thin carrots (I used a variety called Sweet Kingdom carrots) – 1 tbsp neutral flavour oil – pinch sea salt Butterbean and parsnip purée: – 1 medium parsnip – 100g butterbeans – 5 tbsp runny tahini – 2 tsp nutritional flakes – pinch sea salt Pistachio crumble: –Continue reading “Roasted Carrots and Butterbean Purée”