Chardonnay Glazed Carrots with Chive Butter

Preparation: 5mins Cooking: 10mins Serves 6
Per serving: 68 calories, 3.7g fat, 2.2g saturates, 6.8g sugars, 0.15g salt

450g/1lb carrots
100ml/4floz chardonnay or other dry white wine
100ml/4floz vegetable stock
25g/1oz butter
2.5ml/1/2 tsp caster sugar
salt and freshly ground black pepper
45ml/3tbsp snipped fresh chives

1. Peel the carrots, if liked, then cut each into chunky batons about 1.5cm thick and 7cm long. Place in a large pan, add the wine, stock, butter, sugar and seasoning and bring to the boil.
2. Crumple a piece of baking or greaseproof paper and place over the top of the pan cover with the pan lid – this will make a tight seal. Reduce the heat and simmer the carrots for 7mins.
3. Remove the lid and paper and check the carrots – they should be just tender. Increase the heat and cook the carrots without a lid until the cooking juices reduce to just a glaze. Stir in the chives and spoon into a serving dish.


Classic Carrot and Coriander Soup

Preparation: 10mins Cooking: 20-25mins Serves 4 Cost: 19p per person
Per serving: 102 calories, 4.0g fat, 0.4g saturates, 12.6g sugars, 0.8g salt

15ml/1tbsp vegetable oil
1 onion, chopped
450g/1lb carrots, washed and sliced
1 clove garlic, crushed
5ml/1 tsp ground coriander
1.2 ltr/2 pints vegetable stock
45ml/3tbsp chopped fresh coriander
squeeze of lemon juice
freshly grated nutmeg to taste
salt and freshly ground black pepper
single cream to serve if liked

1. Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1min.
2. Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender. Stir in the fresh coriander.
3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if liked.


Christmas Carrot Pudding

This is a really good and light Lincolnshire alternative to a traditional Christmas pudding, particularly if you’re not one of those efficient cooks who has made their steamed puddings months in advance. And if you’ve forgotten all about the pudding, because you were so busy getting to grips with the turkey, this is absolutely ideal for saving the day!

100g plain flour
1/2 tsp bicarbonate of soda
1 tsp of mixed spice
100g suet
100g raisins
100g currants
100g potato, grated
100g carrots, grated
100g Demerara sugar
100g fine breadcrumbs
25g chopped glace cherries
1 large egg, beaten

1. Mix the flour, soda, spice well together. Add all the other ingredients except the egg, mix all ingredients well together and thoroughly. Then add the egg and bind well, if it is a little too stiff, add a little milk as well. Pour into a large greased pudding basin, leaving space at the top as the mixture will expand during cooking.
2. Cover with a double layer of greaseproof paper and tie with string. Steam for 3hrs. Serves with loads of custard, brandy sauce or double cream.


Turkey Fricassee with Tarragon Carrots

Preparation: 10mins Cooking: 15mins Serves 4
Per serving: 324 calories, 14.2g fat, 4.3g saturates, 7.6g sugars, 0.27g salt

30ml/2tbsp vegetable oil
2 leeks, cleaned and sliced
350g/12oz baby carrots
450g/1lb left over cold turkey, broken into bite sized pieces
30ml/2tbsp chopped fresh tarragon or 10ml/2tsp freeze dried
100ml/4floz dry white wine
300ml/1/2pt leftover turkey gravy
60ml/4tbsp half fat crème fraiche
salt and freshly ground black pepper
chopped fresh tarragon to garnish, if liked
rice to serve

1. Heat the oil in a large pan, add the leeks and carrots and sauté for 4mins. Add the turkey, tarragon, wine and gravy and bring to the boil. Cover and simmer for 6mins.
2. Remove the lid, and simmer for a further 5mins. Stir in the crème fraiche and season to taste. Remove from the heat. Spoon into a serving dish, scatter over the parsley and serve with rice.


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