Honey roasted carrots

Ingredients1 kg/2lb 4oz small carrots, such as Chantenay or baby carrots
2 tbsp olive oil
3 tbsp clear honey
1 tbsp fresh lemon juice
3–4 sprigs fresh thyme
salt and freshly ground black pepper Method Preheat the oven to 200C/ 180C Fan/Gas 6. Trim the carrots and peel, if you prefer. Cut any particularly large carrots in half lengthways.

Place on a large baking tray and pour over the olive oil. Season with salt and pepper, toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.) Whisk the honey and lemon juice together.

Take the tin out of the oven and drizzle over the honey and lemon mixture. Pick the thyme leaves off the sprigs and scatter over. Toss lightly and return to the oven for a further 8–10 minutes, or until the carrots are tender and glossy.

Gooseberry pie

Ingredients250g unsalted butter, softened
140g icing sugar
5 egg yolks
500g plain flour, plus extra for dusting For the filling Gooseberry The size of large grapes, but with a more spherical shape, gooseberries are related to the…

about 200g/8oz caster sugar, plus extra for sprinkling

2 tbsp port (optional)

To make the pastry, mix the butter and icing sugar together in a bowl, then tip in 4 egg yolks. Add the flour and mix it all together with your fingers until you get a crumbly texture like damp breadcrumbs. Work in 1-2 tbsp water until the pastry just comes together, then divide it in half and roll it into 2 balls. This will make double the amount you need, so freeze half for another time. Lay the ball you are using on a floured surface, flatten it out with your hands, wrap the dough in cling film and chill for at least 30 mins.

For the filling, tip the fruit, sugar and Port, if using, or a splash of water into a saucepan and simmer everything for about 10 mins until the fruit i…

Veal recipes

Ingredients2 veal cutlet (about 4 ounces each)
2 tablespoons all-purpose flour
Salt and pepper to taste
3 tablespoons butter DirectionsFlatten cutlets to 1/8-in. thickness. In a resealable plastic bag, combine the flour, salt and pepper. Add veal; seal bag and shake to coat evenly. In a skillet, heat 2 tablespoons butter and oil. Add veal; cook over medium heat for about 1 minute on each side or until juices run clear. Remove and keep warm.
Add mushrooms to skillet; cook and stir for 2-3 minutes or until tender. Spoon over veal. Stir broth into skillet, stirring up any browned bits. Add parsley and remaining butter; cook and stir 2 minutes longer or until slightly thickened. Pour over veal and mushrooms.

Green tomato salsa

Ingredients1 pound green tomatoes
2 to 3 jalapeño or serrano peppers (more to taste)
½ medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels
Salt to taste
½ cup roughly chopped cilantro
¼ to ½ cup water, as needed (optional)

Grilled green beans

Ingredients1 pound fresh green beans, trimmed
2 tablespoons butter
1 small shallot, minced
1 garlic clove, minced
1/2 cup grated Parmesan cheese DirectionsIn a 6-qt. stockpot, bring 4 quarts water to a boil. Add beans; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water.
In a small skillet, melt butter over medium-high heat. Add shallot; cook and stir 2-3 minutes or until lightly browned. Add garlic; cook 30 seconds longer. Remove from heat. Drain beans and pat dry.
In a large bowl, combine beans, shallot mixture and cheese; toss to coat. Transfer to a piece of heavy-duty foil (about 18-in. square) coated with cooking spray. Fold foil around beans, sealing tightly.
Grill, covered, over medium heat or broil 4 in. from heat 7-9 minutes or until cheese is melted. Open foil carefully to allow steam to escape.

Tapioca pudding recipe

Ingredients1/2 cup/4 ounces tapioca (seed or Asian pearl tapioca)
3 cups water (divided)
1/8 teaspoon salt
1 (13.5 oz.) can coconut milk (or "lite" coconut milk)
Garnish: table syrup or maple syrup to serve
Optional: 1 fresh mango (sliced) Steps to Make It In a medium bowl, cover tapioca with 1 cup water. Let soak for 15 to 20 minutes or until the granules expand slightly. Avoid over-soaking or the tapioca will not be able to hold its shape. Pour off excess water.

In a pot with a lid, combine tapioca, salt, and the remaining 2 cups water. Bring to a boil over high heat.

Reduce the heat to medium-low and simmer for 10 to 15 minutes. Stir occasionally, adding a little more water if necessary to prevent tapioca from bubbling and "spitting."

When the tapioca turns soft and a little gooey, turn off the heat and place the lid on tight. Let it sit at least 10 minutes. The residual heat inside the tapioca will finish turning all of the seeds soft and translucent.

Remove the li…