Remove carrots from oven, let cool slightly, then add vinegar, pancetta-hazelnut mixture, parsley, a handful of leafy carrot tops, if you have them, and toss to combine. Serve in roasting pan or ...

Preheat the oven to 325°F. Heat 2 teaspoons of the oil in a heavy flameproof Dutch oven and brown the meat in batches. Remove and set aside. Add the remaining oil to the pan and fry the ...

Parsley dropwort is most commonly called "carrot-weed" in New Zealand, though this name can lead to confusion with wild carrot (Daucus carota) which is another species. Parsley dropwort is an invasive ...

1. In a bowl, combine all the spicy carrot salad ingredients, except thegreen leaves, and place in the fridge until ready to eat. Mix the greenleaves through just before serving. 2. In a shallow ...

Heat, stirring constantly with a small whisk, until thickened and smooth. Add the parsley and cook gently, stirring, for about half a minute. Serve with the gammon steaks, mash and carrots.