Organic carrots cooked in goat's whey with caviar, watercress and goat's curd


First published in 2015
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Goat's milk curd


Spring onion tuile


Begin by making the curd. Place all the ingredients in a medium saucepan and warm, stirring occasionally until the mixture begins to curdle. Once the curd has split from the whey strain the mixture through a muslin cloth and leave to drain for 15 minutes. Blitz the curd in a food processor until smooth and set aside, reserving the whey separately
Preheat a water bath to 85℃
Clean the carrots thoroughly and put into a vacuum bag with the skins on. Add the lovage, 100ml of the whey and a large pinch of sea salt to the bag, then vacuum seal and cook in the water bath for 1 hour
For the tuile, blitz all of the ingredients together in a blender and place in the fridge for an hour to firm up
Preheat the oven to 150℃
Spread the tuile thinly onto a non-stick tray in oval shapes. Bake for around 10 minutes, then remove from the oven and carefully place the tuiles over a rolling pin until cool – this will create a curved shape
Heat a knob of butter in a frying pan over a medium heat, then remove the carrots from the bag and roast in foaming butter until coloured. Cut into pieces of varying shapes and sizes
To serve, spoon a portion of the goat's curd across each plate and top with pieces of carrot and 2 tuiles. Garnish with watercress sprigs and 2 teaspoons of caviar
First published in 2015
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