Chantelle Nicholson's Easter Vegetable Recipes: Carrot Crumble and Broccoli

Chantelle Nicholson's Easter Vegetable Recipes: A Festive Feast

Celebrate Easter with a burst of flavour and sustainability through Chantelle Nicholson's innovative vegetable dishes. The acclaimed chef and patron of Apricity in London W1 presents two complementary recipes designed to elevate your holiday table. A rich roasted carrot crumble paired with a vibrant purple sprouting broccoli side offers a luscious and wholesome celebration of spring's bounty.

Roast Carrot Crumble with Wild Garlic Pesto

This dish harnesses the intense sweetness of roasted carrots, topped with a savoury, nutty crumble for a delightful contrast. The addition of wild garlic pesto brings a seasonal touch, making it a standout centrepiece. Preparation takes 20 minutes, with a cooking time of 1 hour and 15 minutes, serving four people.

Ingredients:

—

• 8 large carrots, well scrubbed
• 2 tbsp olive oil
• 4 garlic cloves, peeled and bashed
• 2 bay leaves
• 5g fine salt
• 40g softened unsalted butter
• 1 tbsp white or brown miso paste
• ½ tsp fresh thyme leaves

For the pesto:

• 40g pumpkin seeds
• 30g wild garlic leaves, roughly chopped, or 2 peeled garlic cloves and 30g spinach, roughly chopped
• 10g parsley (flat-leaf or curly), leaves and stems roughly chopped
• 100ml olive oil
• 5g (1 small tsp) fine salt

For the crumble:

• 50g cheddar, grated
• 80g day-old bread, blitzed into chunky breadcrumbs
• 30g wholewheat flour
• 30g rolled oats
• 50g unsalted butter, melted
• 10g parsley (flat-leaf or curly), leaves and stems finely chopped
• 25g white sesame seeds
• 5g (1 small tsp) fine salt
• ½ tsp fennel seeds
• ½ tsp cumin seeds

Method:

1. Heat the oven to 220C (200C fan)/425F/gas 7. Place the carrots on a roasting tray, brush with half the olive oil, add garlic cloves and bay leaves, season with salt, and bake for 15 minutes until deep golden.
2. Reduce the oven to 200C (180C fan)/390F/gas 6, bake for a further 10 minutes, then remove and allow to cool slightly. Lower the oven again to 175C (165C fan)/360F/gas 4½.
3. Roast pumpkin seeds on a tray for 8-10 minutes until golden, then cool.
4. Slice the carrots into 4mm rounds. Mix softened butter with miso and thyme, spread in a baking dish, and arrange carrot slices in a fanned pattern.
5. Combine all crumble ingredients, sprinkle over carrots, and bake for 20 minutes until golden and crisp.
6. For the pesto, blend roasted pumpkin seeds with remaining pesto ingredients until almost smooth. Serve alongside the hot crumble.

Purple Sprouting Broccoli with Almond Butter and Pickled Shallots

This side dish bursts with flavour, featuring tender purple sprouting broccoli drizzled with homemade almond butter and garnished with pickled shallots. It includes low-waste tips, such as reusing gherkin brine for pickling. Preparation is 5 minutes, with pickling taking 6 hours or more and cooking for 30 minutes, serving four.

Ingredients:

• 1 tbsp olive oil or rapeseed oil
• 200g purple sprouting broccoli
• ½ tsp fine salt

For the pickled shallots:

• 150ml pickle liquor from gherkins, or 50ml white-wine or apple cider vinegar, and 15g caster sugar
• 1 large banana shallot or 1 small red onion, peeled and sliced into 2mm rings

For the almonds:

• 125g skin-on almonds
• 50g olive oil or rapeseed oil
• ½ tsp fine salt

Method:

1. Prepare pickled shallots a day ahead. Gently heat gherkin pickle liquor to 30C and pour over shallots. Alternatively, simmer water, sugar, and salt, then mix with vinegar and add shallots. Pickle for 6-8 hours at room temperature, then refrigerate.
2. Heat oven to 200C (180C fan)/390F/gas 6. Roast almonds for 10-12 minutes until deep golden, cool, then blend with oil and salt until smooth.
3. For the broccoli, heat oil in a large frying pan, add spears and salt, cook until coloured, add a tablespoon of water, cover, and cook for under 2 minutes, shaking often.
4. Transfer to a warmed dish, drizzle with almond butter, and garnish with pickled shallot slices.

Chantelle Nicholson emphasises making the most of seasonal ingredients like wild garlic and adopting sustainable practices. These recipes not only deliver on taste but also encourage mindful cooking for a memorable Easter feast.