A cheeky recipe from Groobarbs… Rainbow carrot & water cress pesto
What you'll need…
- 6 whole rainbow carrots washed
- 2 bunches of water cress
- 200g baby leaf spinach
- 100ml red wine vinegar
- 500ml olive oil
- Salt and white pepper to taste
- 25g Brown Sugar
The method
1. Preheat the oven to 190°c
2. Season the carrots with olive oil, brown sugar and sea salt, and roast for 25 minutes until soft and slightly golden brown.
3. In a pan over boiling water blanch your spinach and 1 bunch of water cress for 30 seconds then remove from water onto a tea towel.
4. Let it cool, then squeeze all the excess water out and transfer to a blender with olive oil and red wine vinegar. Blitz until smooth (around 3 minutes).
5. Add salt and white pepper to taste
6. Serve your roasted carrots covered in your watercress and spinach pesto and using your other bunch of water cress to garnish your carrots.
Enjoy! ... See MoreSee Less
1 hour ago ·
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Recent review on Groobarbs Field Kitchen sunday lunch...☺️
"Wow! What a fantastic place with the most delicious fresh food and amazing atmosphere! All the staff were incredibly efficient and friendly and watching the chefs in the open kitchen is an added bonus. This was a Christmas present from good friends and we cycled the 21 miles to and from Macclesfield for our 3 course Sunday feast. It was worth every peddle. Can't rate highly enough, we will be back!!!!"
They still have spaces available for this sunday, so book your spot now! tastecheshire.com/places-to-eat/groobarbs-field-kitchen/ ... See MoreSee Less
3 hours ago ·
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⭐️🧀 Vintage Cheshire Cheese by Mrs Bournes Cheshire Cheese 🧀 ⭐️
Vintage Cheshire has been hidden away maturing. After it’s popularity last year they made an extra effort to hold some back & patiently wait until it’s ready. Like the previous batch - it comes with a warning! Strong yet smooth flavour, this vintage is one for the more adventurous Cheshire cheese enthusiast.
tastecheshire.com/local-producers/h-s-bourne/ ... See MoreSee Less
3 hours ago ·
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