Get the latest recipes from Astrochef http://www.grouprecipes.com/people/astrochef A bright and scrumptious way to dish up carrots shimmering in butter and dazzling green parsley, a Chantenay carrot (see notes) is a small, sweet variety of carrot with a crisp, orange flesh and a sweet texture. http://www.grouprecipes.com/99107/chantenay-carrots-glazed-with-butter.html Ooh, these are easily the most excellent when it comes to mushy peas for “Fish ‘n’ Chips” The peas used should be the dried marrowfat ones, the best ones we have found in the UK are Bachelors Bigga Marrowfat Peas but really most brands will make excellent mushy peas. They are a traditional northern English accompaniment to fish and chips and all over Northern England, they are commonly served as part of the popular snack of pie and peas (akin to the Australian pie floater, but with mushy peas instead of a thick pea soup) and are considered a part of traditional British cuisine. Mushy peas are also sometimes served in batter as a pea fritter. Marrowfat peas can also be bought in canned, the most popular brand is “Farrow’s Giant Marrowfat Processed Peas,” these can be used as a substitute for mushy peas. http://www.grouprecipes.com/99106/mollys-mushy-peas.html In France, this dish is known as Quiche aux Poireaux avec Lardons, The leeks and bacon filling of this quiche produces a flavoursome country style dish. Together with a green salad, it makes for a very agreeable light lunch or dinner. This was very popular with the guests at The Great Tree Hotel especially as a light lunch or supper dish. http://www.grouprecipes.com/98209/bacon-and-leek-quiche.html This promptly became a firm favourite with guests at Norwood West even though Lord Hanson wasn’t fond of it he would sometimes have the mousse if it was served with lobster instead of shrimp/prawns. http://www.grouprecipes.com/97889/avocado-mousse-with-shrimp.html A very tasty burger made with sweet succulent lamb and served on a homemade bun and a tangy cucumber relish. We had these last night and we both thought that we had just about got the recipe just right, why don't you let us know what you think. http://www.grouprecipes.com/97511/lamb-burgers-with-cucumber-relish.html This was one of Lady Hanson’s favourites when she had a mild curry http://www.grouprecipes.com/96962/apple-and-raisin-chutney.html Raita (also spelled raitha) or pachadi is a South Asian/Indian condiment based on yogurt (dahi) and used as a sauce or dip. While Lord Hanson didn’t truly like curries, Lady Hanson did enjoy a few mild curries with a few ingredients taken out though, but here I have left them in as in my opinion they are integral to the dish. This particular recipe is, as her Ladyship liked it though. http://www.grouprecipes.com/96905/cucumber-raita.html This is a basic tomato sambal, sambal is the name known as the Southeast Asian and Indian name for pickles or side dishes. It is effortless to prepare, but relies on the best fresh ingredients, and serves as a superb garnish for most curries. While Lord Hanson didn’t truly like curries, Lady Hanson did enjoy a few mild curries with a few ingredients taken out though, but here I have left them in as in my opinion they are integral to the dish. This particular recipe is, as her Ladyship liked it though. http://www.grouprecipes.com/96903/tomato-sambal.html Every cook needs an all-purpose marinade requiring nothing, now’t in sweat and thought, and I think I got it right with this one. Ideal for Beef, lamb, veal, pork, chicken, duck, and game http://www.grouprecipes.com/96899/all-purpose-marinade.html This is a traditional recipe with fresh anchovies making a milder flavoured butter, perfect with pan fried lamb chops/steaks. http://www.grouprecipes.com/96897/anchovy-butter-traditional-recipe.html