CARROT AND CREAMY LANCASHIRE TIMBALE

This is an old favourite; a vegetarian starter or alternatively used as an accompaniment to a piece of poached chicken or roast cod.

Makes 4 ramekins

Ingredients:

●50g butter

●Three carrots – peeled and grated

●Two shallots – finely chopped

●One clove garlic

●Small knob fresh root ginger - chopped

●100g mashed potato

●Two eggs

●50g creamy Lancashire cheese

●200ml tomato passata

●Four leaves fresh basil – shredded

●25ml crème fraiche

To serve

●A selection of summer vegetables, blanched:

●Fresh peas

●Broad beans

Method:

1. Heat the butter and sweat off the carrots, garlic, shallot and ginger for five minutes until softened.

2. Add the potato, eggs and cheese – mix well and season.

3. Line ramekin dishes with food wrap and fill the ramekins with the mixture then cover.

4. Bake in a bain marie 180ºC for 20 minutes.

5. Heat the passata, basil and crème fraiche.

6. Warm through the vegetables.

7. 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.