by Emma Warner
5 tbsp Womersley Orange & Mace Vinegar 2 tbsp olive oil 1 garlic clove, crushed 1 tsp honey ½ tsp cumin seeds 400g carrots, peeled and thickly sliced 15g butter a little freshly grated nutmeg
For the dressing: ½ tbsp Womersley Orange & Mace Vinegar ½ tbsp olive oil A few flat leaf parsley leaves, roughly chopped
150g cream cheese2 tbsp sour cream2 ½ tbsp Lime, Black Pepper & Lavender Vinegar150g hot smoked rainbow trout filletsBlack pepperA few dill sprigs
MethodBeat together the cream cheese and sour cream until smooth. Gradually stir in the Womersley vinegar until combined.In a separate bowl, break up the trout fillets with a fork and remove any bones.Add the cream cheese mixture to the trout fillets and gently mix together.Season with black pepper and top with a little dill to serve.Serving suggestionServe with Peter’s Yard 5 Seed Crispbread Bites.
1 - 2 tbsp Womersley Lemon, Basil, Bay & Juniper Vinegar3 tbsp sour creamZest of 1 small lemonBlack pepperSmall handful basil leaves, roughly chopped
Stir in the sour cream and lemon zest. Season with a little black pepper and gently stir in the basil.Serving suggestionServe with Peter’s Yard Sea Salt Crispbread Bites.
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