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Recipe for :

Carrot and Creamy Lancashire Timbale

Chef Andrew NutterThis recipe for Carrot and Creamy Lancashire Timbale comes from Chef Andrew Nutter who is supporting the 10th Manchester Food & Drink Festival in 2007.

Andrew has had a remarkable career, at thirteen he was runner up in the national junior cook of the year award, a finalist in the Daily Mail Cook of the Year which then led on to him being offered a job at London's Savoy Hotel by Anton Edelmann as soon as he left school.

After three years intensive and invaluable training at the Savoy Andrew moved over to France for two years working in Michelin starred restaurants all over France. The next move was back to London to the Greenhouse Restaurant under the watchful eye of Gary Rhodes. At the tender age of 21, with the backing of his family, Nutters was launched, within a few months and with no advertising word of mouth spread like wild fire.

Awards soon followed and Andrew clinched The Lancashire Chef Of The Year and then the young Mancunian business man of the year. Andrew hit the big time when he turned up at the awards dinner with NUTTER shaved into the back of his head. T.V companies took intrest and before he knew it he was on Ready Steady Cook, Afternoon Live, Granada cult strand “THE FLYING CHEF” and his own radical channel 5 series “Utter Nutter”.

To find out more more about the 10th Manchester Food & Drink Festival in 2007 <click here>

This vegetarian dish is utterly amazing, the combination of the organic carrots - high in dietary fibre, antioxidants and minerals mixed with the local market vegetables - it's a taste sensation. It's not only a great dinner party dish, but also one that is appealing to the whole family.

Ingredients for Carrot and Creamy Lancashire Timbale

50g butter
2 bunches organic carrots - peeled and grated
1 shallot - chopped
1 clove garlic
Pinch fresh root ginger
100g mashed potato
2 eggs
50g Creamy Lancashire cheese

200ml tomato passata
4 leaves fresh basil - shredded
25ml crème fraiche

To Serve:
A selection of summer vegetables, blanched such as fresh peas, broad beans

How to make Carrot and Creamy Lancashire Timbale

  • Heat the butter and sweat off the carrots, garlic, shallot and ginger for 5 minutes until softened.
  • Add the potato, eggs and cheese - mix well and season.
  • Line ramekin dishes with food wrap and fill the ramekins with the mixture then cover.
  • Bake in a bain marie 180ºC for 20 minutes.
  • Heat the passata, basil and crème fraiche.
  • Warm through the vegetables.
  • When ready to serve - un-mould the timbales onto plates, spoon around the sauce and top with the market vegetables

It's a summer sensation.

Chef Andrew Nutter