Richard and Leona’s new season carrots, shaved on the mandolin and cooked in hickory oil and butter, seasoned with black garlic salt - butter gets into the layers. Served with carrot top chimichurri - handful each carrot tops and parsley ( Quilly House garden)
4 chopped scallions,
25ml Burren Balsamics roast onion vinegar,
100ml Broighter gold rapeseed hickory oil,
salt and pepper,
2 crushed garlic cloves and blend.