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Thursday, 13 April 2017

Lemon thyme and carrots

Last Sunday I was taken out unexpectedly for my Sunday lunch. The pub/restaurant is a fabourite haunt of ours being an old traditional thatched pub with a lovely fireplace for when cold.  I used to meet here regularly to go for a drink with my dad and we also had my mums wake there.  Pubs have always played a big part in family life over the years not because we drink much but more for socialising and meeting up with friends.  The name of the pub is the Fitzwilliam Arms at Marholm but it is also known as the Green Man by locals.  The food is certainly very delicious.  Sunday lunch there were some seriously lovely options but unusually they did what they called a sharing platter for two which consisted of sliced roast beef and also rib of beef.  I think it was short rib sometimes known as Jacobs Ladder and it was delicious.  The meat was that tender it just dropped off the bone.  However what we fid find delicious was the honey roasted carrots with lemon thyme. The carrots were blanched in boiling water then drained and tipped into a hot roasting pan and then glazed with honey with fresh lemon thyme sprinkled over and then roasted until the carrot is cooked through.  They were absolutely delicious.  What an unusual way to serve carrots but its a different way of cooking a well loved veg.  One which I am going to add to my repertoire.

Catch you soon.

Pattypan xx

1 comment:

  1. I will have to give the carrots cooked with fresh lemon thyme a try. Lemon thyme is one of my favorite herbs, and it is easy to grow, too. I like a sprinkling of fresh lemon thyme leaves in chicken salad.

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