HOW TO SHRED CARROTS RECIPES

Steps:

• 1. Preheat the oven to 220°C/425°F/gas 7.
  2. Scrub, trim and halve the carrots lengthways.
  3. Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.
  4. Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.
  5. Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
  6. Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs. Place the chicken in the tray, on top of the vegetables.
  7. Reduce the oven temperature to 200ºC/400ºF/gas 6, then add the chicken and roast for 45 minutes.
  8. Carefully remove the tray from the oven, use tongs to turn the vegetables over, then spoon any juices from the tray over the chicken.
  9. Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.
  10. Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
  11. Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
  12. Using a sharp carving knife, carve up the chicken, then serve with the roasted veg. Delicious with a green salad on the side.
  13. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

Steps:

• 1. Remove the lamb shoulder from the fridge and allow to come up to room temperature.
  2. Preheat the oven at 200ºC/400ºF/gas 6.
  3. Pick most of the rosemary leaves into a pestle and mortar and bash with a pinch of sea salt. Peel and add 2 cloves of garlic and bash again. Muddle in the English mustard and 2 tablespoons of olive oil.
  4. Slash the lamb all over with a sharp knife, season with black pepper, then rub the rosemary mixture all over the lamb, making sure to get into all the nooks and crannies.
  5. Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and pour in 200ml of cold water.
  6. Place the lamb shoulder on top and roast for 20 minutes.
  7. Carefully remove the tray from the oven and cover tightly with a double layer of tin foil, then return to the oven, turn the heat down to 160ºC/315ºF/gas 2½, and cook for 4 hours, or until the meat pulls easily away from the bone.
  8. Remove the shoulder to a platter, cover loosely with the foil and leave to rest.
  9. Skim the fat from the tray, pick out and discard the rosemary, and squeeze the garlic cloves out of their skins.
  10. Place the tray on the hob over a medium heat, stir in the flour and cook for 2 minutes.
  11. Add 500ml of boiling water and the wine (if using), and stir well. Bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until thick and glossy.
  12. To make the root veg mash, peel and roughly chop the carrots and peel 2 cloves of garlic. Place in a large pan of boiling salted water over a medium-high heat and cook for 5 minutes.
  13. Meanwhile peel and roughly chop the potatoes and parsnips, add them to the pan of boiling water with the carrots then cook for a further 15 minutes, or until tender.
  14. Drain in a colander and leave to steam dry. Tip back into the pan, add a lug of extra virgin olive oil, then mash with a potato masher. Season to taste.
  15. Shred up the lamb and serve up with the mash and onion gravy. Delicious served with steamed seasonal greens.