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Carrot and roast garlic mash
Posh Steak & Sweet potato chips
Preparation time: 10 mins
Cooking time: 30 mins
Serves: 8

  • 1 bulb garlic
  • 1 tablespoon olive oil
  • 1kg carrots, peeled
  • 25g butter
  • 1 tablespoon lemon juice

1. Preheat the oven to gas 5, 190°C, fan 170°C. Slice the top off the bulb of garlic horizontally. Drizzle the cut surface of the bulb with the olive oil, scatter with salt and wrap loosely in foil. Bake for about 30 minutes until soft and golden.

2. Meanwhile, cover the sliced carrots with plenty of water in a saucepan. Bring to the boil. Simmer for 15-20 minutes, until completely tender. Drain well and transfer to a blender.

3. Squeeze the soft garlic into the blender along with the butter and the lemon juice. Pulse to form a smooth and silky purée. Season to taste, blend again, and return to the saucepan and gently heat through, stirring often, before serving.