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July Recipe: Roasted Carrots w/ Cold Green Yoghurt

Roasted Carrots with Green Yogurt and Crispy Shallots

ROASTED CARROTS RECIPE with COLD GREEN YOGHURT AND CRISPY SHALLOTS

From the wonderful “The Modern Spice Rack” (2023) by Esther Clark and Rachel Walker

Sweet carrots sit well with nigella seeds and their slightly bitter, onion-like flavour. Here, they are combined with heady garam masala and Kashmiri chilli to create a showstopper of a dish you’ll make time and time again. This can be served as a side dish as part of a wider meal, but it sits well on its own, too, so serve it for lunch with plenty of paratha or roti for dunking.

Serves 4

  • 300 g (10 ½ oz) carrots, tops trimmed and halved lengthways
  • 1 tablespoon olive or rapeseed (canola) oil, plus extra for frying
  • 1 teaspoon nigella seeds
  • 1 teaspoon garam masala
  • 1/2 teaspoon Kashmiri chilli powder
  • 2 banana shallots, thinly sliced
  • sea salt

For the green yoghurt

  • 1/2 bunch of coriander (cilantro)
  • 1/2 bunch of mint, plus extra leaves to serve (optional)
  • 1 small garlic clove
  • 300 g (101/2 oz) full-fat (whole) Greek yoghurt
  • 1/2 teaspoon sea salt
  1. Preheat the oven to 180ºC fan (350ºF/gas 6). Toss the carrots in a large roasting tin (pan) with the 1 tablespoon oil, along with the nigella seeds, garam masala, chilli powder and some salt. Roast for 15 minutes.
  1. Meanwhile, prepare the green yoghurt. Blitz the coriander, mint, garlic and half of the yoghurt to a fine paste in a food processor. Tip the remaining yoghurt into a large bowl, then fold in the blitzed mixture, along with the salt. Cover and chill in the refrigerator until needed. (It can be made up to 2 days ahead.)
  1. Heat 2 cm ( ¾ in) oil for frying in a small frying pan (skillet) over a medium heat until bubbles start to float to the surface. To test if the oil is ready, add a small piece of shallot; it should turn golden and crispy in 30 seconds. Once the oil is ready, add the remaining shallots and fry for 1 minute, or until deep golden brown. Drain on paper towels and sprinkle with salt.
  1. Spoon and swirl the yoghurt on to a serving plate. Top with the carrots and crispy shallots, and a few extra mint leaves, if you like, and serve.

Cover of The Modern Spice Rack Book

Quick tips

  • The pairing of nigella seeds and carrots can be extended into soups
  • Nigella seeds are lovely melted into butter, then spooned on to roasted sweet potatoes or fried halloumi.

Paul Ainsworth’s Asparagus Recipe

Paul Ainsworth's Asparagus with Burrata and Seaweed Dusted Sourdough

June sees the end of British asparagus season so it’s the last chance to celebrate them! Paul Ainsworth is the successful chef and restaurateur behind The Ainsworth Collection, which includes Michelin-starred No6 in Padstow where the menu showcases Cornish produce at its best.

English asparagus, chimichurri dressing, burrata and seaweed sourdough croutons

Ingredients

  • 1 bunch green English asparagus
  • 1 ball burrata
  • 2 slices torn sourdough
  • 10ml olive oil
  • 1 tsp dried seaweed powder/ seasoning
  • Sea salt and pepper
  • 3 tbsp chimichurri dressing (see recipe below)

Method

  1. Remove the tough end of the stalk from the asparagus then trim and lightly peel
  2. Add the torn bread, olive oil and a pinch off sea salt in a bowl and mix well. Place onto a chargrill over a medium to high heat to toast all over to create a crunchy crouton. Dust with seaweed powder and set aside.
  3. Boil or steam the asparagus in salty, seasoned water and cook for 1 ½ -2 minutes until the asparagus is tender but cooked through.
  4. Remove the asparagus onto paper to dry and lightly season with sea salt and a drizzle of extra virgin olive oil. Place the asparagus onto a plate.
  5. Spoon over the chimichurri, lightly tear the burrata over the top, season with salt and pepper and top with the seaweed seasoned croutons to serve.

For the chimichurri, combine 120g flat leaf parsley, 120g coriander, 30g fresh oregano, 2 cloves of garlic, micro-planed, 1 tsp chilli flakes, 1 tsp ground cumin, 160g olive oil and 120g cider vinegar in a food processor (tearing the herbs off the stalks to ensure a smooth blend.) Taste and finish with fine salt and a splash of lemon if needed.

May Recipe: Ricotta Gnudi with Garden Peas & Radishes

A plate of ricotta gnudi with bright garden peas and radishes on a wooden table

Kicking off May with a gentle history lesson: peas happen to be one of the world’s oldest cultivated vegetables. Catherine di Medici, wife of Henry II, is credited with popularising peas (along with forks and artichokes) in 16th century France, according to food historian Alan Davidson.

Here is a fresh and light spring recipe to celebrate their arrival – grab them young in pods and you don’t even need to cook them.

Gnudi, peas, radish & chervil

Serves 4

GNUDI

Ricotta 500g
Egg ​​yolk 1
00 Flour 30 g
Parmesan 30 g
Zest of 1 lemon
Nutmeg grated 1/2
Semolina 250 g
​​Salt & pepper

PEAS & RADISH

Radishes 1 bunch
Garden peas 200 g
Juice of ½ lemon
Chervil 1 bunch
Parmesan 100 g
Good olive oil 100 g

METHOD

  • Mix together all the gnudi ingredients except the semolina.
  • Spread a layer of semolina on a baking tray or Tupperware that will fit in a fridge. Pour some more into a small bowl, this will be for coating the gnudi balls.
  • Roll the gnudi into 12 balls (about 50g). One at a time, toss them gently in the bowl of semolina and put onto the tray. Fridge this overnight.

TO SERVE

  • Cut the radishes into small edgy shapes, decant the peas from their pods (if the peas are young, there is no need to cook them, if older, blanche them first for around 3 minutes). Roughly chop the chervil. Toss all into a bowl. Dress with the lemon, oil and salt.
  • Bring a pot of salty water to the boil. Drop the gnudi in gently. Don’t overcrowd. Poach for 3 minutes. Serve three to a plate.
  • ​Split the radishy peas amongst the plates, sprinkle parmesan and serve.

April Recipe: Spring Morels on Toast

Morel mushrooms on toast with ricotta

Morels grow in just the strangest places. The new forest is famous for them, and our recipe author once spent 3 hours tramping around in the woods only to find them scrunched up by the car park. These spring mushrooms have a woody, earthy flavour. As with most mushrooms it makes sense to see them as a yearly glut. Process one large batch and find a few different ways to enjoy them.

This recipe will give you preserved mushrooms and an oil you can then use in a myriad of ways. It works well for all types of mushrooms, just adapt the herbs / oils / acid to fit. Same goes for the uses: serve on toast as we have here, add into a risotto, stuff into pasta, or use to pep up a pie. Quite literally kitchen gold.

SPRING MORELS ON TOAST

Portions below should suit roughly 5 slices of toast, with oil leftover.

INGREDIENTS:

Olive oil 200g
Champagne vinegar 100g
Sea salt 10g
Honey 10g
Morel mushrooms (or a mix) 500g
A head of garlic, halved
Juniper crushed lightly 10g
Pink peppercorns, crushed lightly 10g
Bay leaves 5g
A bunch of thyme or rosemary
Freshly baked sourdough
Spinach 100g
Fresh ricotta (as much as you like)

METHOD:

  • Pour the oil, vinegar and salt into a large, high-sided pot. Gently bring to a boil. Add the herbs, garlic and spices. Turn your oven to 120c.
  • Wash your mushrooms, making sure you get all the grit out. A soak first helps, flush the water a couple of times and then a good once over followed by a dry out on a kitchen towel.
  • Once your oil & vinegar is at a boil, drop the mushrooms in, bring back to a boil and pop into the oven for 1.5 hrs
  • Check the seasoning, all the flavours should have harmonised, and the balance of acid shouldn’t blow your head off. If too strong, add a little honey.
  • Jar in a piping hot mason jar and store at room temperature for up to 3 months. Ensure the mushrooms are always submerged under oil. Store chilled once opened.
  • To serve on toast, sauté your spinach in a dash of good olive oil (feel free to add some garlic for extra flavour). Toast a bit of sourdough, add a good heap of ricotta, a spoonful of the morel mix on top and drizzle a little oil as a dressing.

The oil is outrageously good even once you’ve finished your mushrooms and should be used to dress earthy salads throughout summer – try it with celeriac, chicory, apple and hazelnuts. Or drizzle over fresh asparagus, peas and fresh burrata.

Panzer’s famous pecan pie recipe

Slices of Panzer's Pecan pie

A perennial Panzer’s favourite – we’re sharing our pecan pie recipe! Perfect to grace your holiday table (or you can always grab a slice in store.)

Ingredients

400 g sweet shortcrust pastry
5g butter, softened
200g pecans
1 tablespoon runny honey
110g butter, softened
110g caster sugar
3 medium eggs, beaten
110g ground almonds
25g flaked almonds
Icing sugar to dust
Raspberries
clotted cream or creme fraiche

Method

On a lightly floured surface, roll out the pastry dough into a 1 cm thick large disc then place on a parchment-lined tray & refrigerate for 30 minutes. Grease the inside of a 24 cm diameter loose bottomed fluted tart tin with the butter and line with the chilled disc of pastry. Using a fork, prick the base of the pastry case all over. Put it in the refrigerator for 20 minutes.)

Preheat the oven to 190°C fan/210°C/gas mark 6/2. Once rested, trim away excess pastry from the top edge of the tin. Cover pastry with baking parchment and fill with ceramic baking beans. Bake in the preheated oven for 15 minutes.

Meanwhile, line a baking tray with baking parchment. Mix the pecans and honev and spread them across the lined baking tray. Remove the baking beans and parchment from the pastry case and return to the oven along with the tray of pecans for a further 10 minutes. Take the tart case and nuts out of the oven and allow to cool for 10 minutes. Lower the oven temperature to 180°C fan/200°C/Gas Mark 6.

While the pastry and nuts are cooling, whisk together the butter and sugar until Pale. Gradually whisk in the eggs, then stir in the ground almonds. Pour the frangipane mixture into the pastry case. Evenly spread the pecans over the top, pushing them down into the filling, and then scatter the flaked almonds all over. Bake for 35 minutes or until the frangipane has risen and is golden in colour.

Lightly dust with icing sugar. Serve while still warm with a handful of raspberries and some clotted cream or creme fraiche on the side.

ENJOY!

Panzer's famous Pecan pie

Pear & Parmesan Crostini with Balsamic

Halfway between Modena and Bologna, you’ll find the home of La Cà dal Nôn (The House of the Grandfather) who have produced traditional balsamic vinegar of Modena for generations.

La Ca Dal Non Farmhouse in Modena Italy

La ca dal non vineyard in Modena, Italy

Traditional Modena balsamics can be found in two forms: “younger” aged 12 years or more and “extravecchio” aged 25 years or more. These are not the average vinegars found in your local supermarket. These are artisanal products; the result of generations of refinement. And a little bit goes a long way.  “Franco” is a perfect go between the younger and older balsamic, best used whenever you want to give a fruity note to your dishes. Here is a family recipe straight from Modena, also using “SABA” produced from their pure grape must:

La Ca Dal Non recipe with pear, parmesan and balsamic vinegar of Modena

Pears & Parmigiano Crostini

4 slices of wholewheat bread
1 pear, skinless and quartered longways
3 tbsp SABA
juice of 1 lemon
60 gr Noto almonds
4 tbsp of Red Cow cheese or Parmigiano Reggiano, grated
extra-virgin olive oil
salt
black pepper
Aceto Balsamico Tradizionale di Modena FRANCO

In a bowl, marinade the pear slices with 2 tbsp SABA, 1 tbsp olive oil, lemon juice and a pinch of salt. Blend the almonds, 4 tbsp olive oil, 1 tbsp SABA, salt and pepper into a smooth paste, eventually adding a little water. Grill the pear slices on a piping hot griddle pan or bake them for 10 mins in hot oven at 180°C, softening them, but still with a bite.

To prepare the crostini, put a little almond paste on each bread slice, then a grilled pear slice and 1 tbsp of the grated cheese. Grill in the oven for 3 minutes and serve hot with drops of Traditional Balsamic Vinegar of Modena “Franco”.

You can find La Cà dal Nôn balsamics in store and online here and in several of our 2022 Christmas hampers. 

Homemade Gazpacho Recipe

A bowl of homemade Panzer's gazpacho soup, loaded with fresh toppings

The ideal soup to celebrate the start of tomato season… and its vegan! A perfectly chilled recipe to prepare ahead of time before serving to guests. Make sure you indulge when garnishing.

800 g English ripe tomatoes

1 Red pepper

1 Green pepper

1/2 Garlic clove

2 Cucumbers

70 g Panzer’s Olive oil

15 g Jerez vinegar or cider vinegar

15 g Smoked Maldon salt

Pinch of ground Black pepper

Method:

Rinse all veg with cold running water and chop into 3 cm cubes.

Combine with all liquid ingredients and blitz in a blender until smooth. Pass through a sieve for an even smoother texture.

Refrigerate for at least 4 hours, ideally overnight.

Serve chilled and garnish with grated hard-boiled eggs, diced vegetables (cucumbers, tomato, red onion), extra drizzles of olive oil and slices of serrano ham or prosciutto.

ENJOY!!!

Panzer's Olive Oil being poured on a bowl of orange gazpacho soupA bowl of Panzer's homemade gazpacho with a bottle of Panzer's olive oil perched behind it

Swedish Grubbröra Recipe

This is one of our favourite ways to eat asparagus as the English season comes in. The recipe combines the best of Swedish and English ingredients together, for an irresistible combination.

“Gubbröra” translates roughly from Swedish to “Old Man’s Mess”, an appetizer commonly served on Smörgåsbord at Christmas and Easter but you can find it all year round. We’ve used Swedish “Matjessill” (herring) but you can also use Swedish anchovies or “Ansjovis”. These are very different from Mediterranean anchovies, usually European sprats (a small oily fish often mistaken for baby sardines).

Grubbröra 

Serves 3-4 people

4 hard boiled eggs (boil eggs for 10 mins)

200 g chopped soused herring (discard from the pickled liquid)

1 large red onion (finely chopped)

20 g chopped chives

20 g chopped tarragon

150 g mayo

150 g creme fraiche

1 tsp of dijon mustard

1 bunch of English asparagus

20 g capers

3 g salt

3 gr ground black pepper

Slices of toasted sourdough bread to serve

Method:

Combine all the ingredients apart from asparagus and capers in a large mixing bowl. Season with salt and pepper. Boil the asparagus for 2 mins, take out and cool down in an ice bath.

Heat olive oil in a large pan and fry the asparagus for 3-4 mins, add the capers and cook for 30 seconds. Serve on toasted sourdough bread.

ENJOY!

Spring Greens Soup Recipe

A Panzer’s bestseller in store, this comforting and healthy soup is the perfect transitional meal from winter to spring!

Serves 6. 

Ingredients:

  • 1 large shallots(julienne)
  • 2 celery sticks (sliced)
  • 1 garlic clove (sliced)
  • 1/2 leek (julianne)
  • 1 fennel (sliced)
  • 1 bunch spring greens (finely chopped)
  • 1/2 hispi cabbage or savoy cabbage (finely chopped)
  • 1/2 bunch lemon thyme (finely chopped)
  • 3 litres chicken stock (low in sodium)
  • 2 corn fed chicken legs
  • 8 gr smoked salt
  • 3 gr ground black pepper.
  • 15 g olive oil extra virgin

Method:

  • In a large pot, add the olive oil, shallots, celery, garlic, leeks and fennel and cook until the vegetables are tender.
  • Add the lemon, thyme and chicken stock. Season to taste with salt & pepper.
  • Add the chicken leg and 3 litres of vegetable stock and boil for 5 mins, then simmer for 30-35 mins. Season again with salt & pepper to taste.
  • Remove the chicken leg, let it cool and remove the meat from the bone.
  • Add the chicken meat back to the soup, along with the hispi cabbage and spring greens.
  • Simmer for a final 10 mins and serve with your favourite crusty bread.

If you are short of time to make it, you can always order from the shop, made freshly in our kitchen while in season.

Thanksgiving bites recipe

A Thanksgiving appetiser recipe

Thanksgiving hors d'oeuvre_Gemma Sokol

Nothing’s better than that glorious moment when you take the turkey out of the oven to let it rest … But let’s face it, turkeys need to rest for a while.

To keep everyone going until you can sit down to feast, we asked SW London food photographer & blogger (and California native) Gemma Sokol for a festive snack recipe built from Panzer’s pantry.

Simple and oh-so-satisfying.

Stack the following in order:

Island Bakery oat cracker
Brie
Cranberrry sauce
Apple slices (we recommend Brogdale)
Proscuitto, wrapped around and tucked under cracker
Honey drizzle (we’ve used Waddesdon Estate blue flower honey from Buckinghamshire)
A sprinkle of fresh thyme leaves

You’ll find tons more inspiration from Gemma on her Instagram @gemtakesfoodpics 

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Due to the nature of our range, some items can only be delivered within the London area. If your order containers any flowers or fresh fruit then you will need to live locally to be able to have it delivered. Sushi is delivered within a 3 mile radius of our store.

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All other goods can be delivered nationwide (excluding Highlands and Islands) via our partner couriers. There is a slightly larger delivery cost for this service outside of London.

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Everything on the store can be ordered for collection from our store. Orders must be picked up on your chosen collection date, and can be picked up from the store between the hours of 9am – 6pm, seven days a week. If your order was placed online, please bring your order confirmation when collecting.

Certain goods can be sent overseas, please call for more information.