Carrot and caramelised red onion tarte tatin – made with local honey, wholegrain mustard, fresh homegrown thyme and puff pastry – all baked to sweet, sticky perfection.
This was a bit of home kitchen experimentation (inspired by the field kitchen at Riverford organic farmers). Very popular with my eldest daughter and didn’t hang about – she bagsied all the leftovers for her school packed lunches.
Dairy free version of a recipe from @riverford (who grow most of the carrots I cook with).
This is just one of many insights into my work as a travelling private chef in the North of England. "Where do you cook?" I hear you ask, "I'm looking for a private chef near me".
Well, this example relates to my work as:
I travel throughout the North - check where I can come and cook for you
