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Champagne and Rhubarb Jellies

natooraThis recipe for Champagne and Rhubarb Jellies has been reproduced courtesy of Natoora - www.natoora.co.uk

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Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting www.natoora.co.uk and placing an order.

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Ingredients for Spanakopita Triangles

500g Chantenay carrots, topped and tailed
30g butter
zest and juice of 1/2 orange (or try a mix of bergamot and lemon juice)
12 chopped sage leaves

How to make Spanakopita Triangles

  • Mix together the orange zest and sage leaves. You can do this in a pestle and mortar if you have one.
  • Now add the juice and mix with the butter.
  • Boil the carrots for 5 minutes. They should still be firm but tender.
  • Drain and return to the saucepan you cooked them in.
  • Add the orange butter and serve.

Serves 6

Chantenay Carrots

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Published with permission of Natoora

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