Chantenay is a variety of carrot that was originally popular in the 50’s and 60’s as a summer carrot. Chantenay carrots don’t need to be peeled or topped; they simply need to be rinsed and can be … Lemon roasted Chantenay with feta and mint couscous salad By Chantenay Toss whole Chantenay in olive oil, sea salt and black pepper and herbs or spices to taste. Try cumin or chopped thyme and experiment to create your own favourites. The Chantenay carrot is a natural product that can be tricky to grow, but it’s its ‘naturalness’ which gives it its flavour and delicious taste. UK grown Chantenay carrots are available all year round, as they … Chantenay and spring vegetables bring a freshness to this tasty meal. Serves: 4 – 6 Preparation time: 15 minutes Cooking time: 2 hours You’ll need: 1 kg diced leg or shoulder of lamb 450g […] Serves: 4 Preparation time: 5 minutes Cooking time: 15 minutes You’ll need: 300 Chantenay carrots 2 rib eye steaks 3 tbsp masaman red curry paste 3 tbsp vegetable […] 250g Chantenay washed and unpeeled 2 apples with skin – you choose the colour To add a bit of zingy flavour add 15g fresh ginger, unpeeled and left whole. Add the ginger before the apples Bring a pop of fresh color, and a burst of nutrients when you serve this bright and fresh salad. This zingy salad is packed full of goodness and perfect for any time of the year! Serves: 4-6 Preparation time: … Because Chantenay carrots are small and full of flavour they make the ideal accompaniment to any meal, whether it’s a quick mid week side dish or a Saturday night special for friends. Serves: 4 … Serves: 6 Preparation time: 30 minutes Cooking time: 25 minutes You’ll need: 1 kg Chantenay carrots, washed 125g butter 3 tbsp honey 2 garlic cloves, chopped salt and freshly ground black pepper ½ …
