Carrot crumble and sprouting broccoli with almond butter: Chantelle Nicholson’s vegetable recipes for Easter

A rich roasted carrot dish and a flavour-bursting side to serve together for a luscious Easter celebration The intense sweetness that comes from roasting carrots should not be underestimated. And, when that’s topped with a savoury, nutty crumble, it’s a great combination. Add the wonderfully seasonal purple sprouting broccoli on the side, and it’s a luscious Easter celebration. A few low-waste tips, too: always use the parsley stalks, and try pickling the shallots in leftover gherkin brine. Trust me! And it wouldn’t be a spring recipe without our beloved wild garlic , so make the most of that while it’s about. Continue reading...

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