FESTIVE FARE WITH FLAIR

Infuse your celebration meal with delicious flavours using fresh local produce prepared with love

SWEET CARROT, SPINACH AND CURRANT SALAD

SERVES 10

PREPARATION & COOKING: 25 MINUTES

HONEY DRESSING

40g butter

60ml (¼c) honey

10ml (2t) sherry vinegar

5ml (1t) orange flower water (optional)

15ml (1T) lemon juice

250ml (1c) dried currants

Sea salt and freshly ground black pepper

CARROT SALAD

3 bunches baby (Dutch) carrots, peeled, trimmed

100g baby spinach leaves

500ml (2c) loosely packed fresh flat-leaf parsley leaves

180ml (¾c) shelled pistachios

1 Honey dressing

Place the butter in a small saucepan over medium heat until it turns brown. Add the honey, vinegar, orange flower water (if using), and lemon juice. Bring to the boil, then reduce the heat and simmer, uncovered, for 1 minute. Remove from the heat. Add the currants. Season with the sea salt and freshly ground black pepper.

2 Carrot salad Add the carrots to a large saucepan of boiling salted water. Boil, uncovered, for 2-3 minutes or until just tender. Drain then transfer to a bowl. Drizzle with some of the honey dressing and set aside to cool.

3 Toss the cooled carrots with the spinach, parsley and most of the pistachios. Arrange on a serving platter. Drizzle with the remaining dressing and pistachios.

LEMON HASSELBACK POTATOES

SERVES 10

PREPARATION & COOKING: 1 HOUR 45 MINUTES

60g butter

30ml (2T) olive oil

5ml (1t) finely grated lemon zest