Creamed spinach

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Prep + Cook 15m | Serves 4

Melt 20g butter in a large frying pan; cook 600g spinach, stirring, until wilted. Add ½ cup pouring cream; bring to the boil. Reduce heat; simmer, uncovered, until liquid reduces by half. Season to taste.

Glazed baby carrots with hazelnuts

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Prep + Cook 15m | Serves 4

Melt 30g butter in a large frying pan; cook 800g trimmed and peeled baby carrots, turning occasionally, until almost tender. Add 2 tsp finely grated orange rind, ¼ cup orange juice and 2 tablespoons each non alcoholic white wine and maple syrup; bring to the boil. Reduce heat; simmer, uncovered, until liquid has almost evaporated and carrots are tender and caramelised. Serve carrots sprinkled with ½ cup coarsely chopped roasted hazelnuts.

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