CARROT AND CREAMY LANCASHIRE TIMBALE
A great vegetarian starter or alternatively use as an accompaniment to a piece of poached chicken or roast cod.
Makes 4 ramekins
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.
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 – unmould the timbales on to plates, spoon around the sauce and top with the market vegetables.