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Carrot Archives - Served

30 minutesHome CooksIssue#12Light bitesLow CarbLunch

Roast Shrimp & Veg Salad

A tantalising zesty and vibrant salad. Serves 2 Prep time 30 minutes Ingredients 200g cherry tomatoes, halved 120g shredded carrot 100g yellow pepper, diced 150g…
David Debono
David DebonoApril 5, 2020
ChefDinnerEasterFood articlesLocalLunchMain DishMeatRoast

Braised lamb shank with broad beans, peas and mint

The ideal Sunday Lunch Braised Lamb Shank with this spring's seasonal star, broad beans.   Serves: 2 Prep time: 1 ½ hrs Ingredients: salt 2 lamb…
Alison Azzopardi
Alison AzzopardiMarch 18, 2020
HealthyHome CooksIssue#3Light bitesLunchMagazineVeganVegetable

Vegetable Korma with Fried Cauliflower ‘Rice’

Serves 4 Prep time time 40 mins Ingredients For the Korma paste: 2 Cloves of garlic 1 thumb-sized piece of peeled ginger 1 red chili…
Julia Ripard
Julia RipardFebruary 12, 2019
Folk FoodIssue#6LocalMagazineProChefs

Pork and Hearts

Nose-to-tail eating is sustainable, cheaper and more humane, which is why Served is showcasing this array of bold culinary possibilities. Pork and Hearts recipe prepared…
Alison Azzopardi
Alison AzzopardiDecember 15, 2018
Food articlesFood BlogsIssue#4LocalMagazineSaladSeasonalVegan

In bloom

The brilliant chef behind The Wandering Kitchen pop up dinners that many enjoyed over Autumn and winter, takes a last walk in the countryside before…
James Staniland
James StanilandMarch 6, 2018
Folk FoodIssue#4LocalMagazineVegetable

Tagliatelle with Spring Lamb Ragu…

...and Salsa Verde At the Mediterranean Culinary Academy, we’ve been busy working on our upcoming course on the Regional Cuisines of Italy so there’s been…
Stephen La Rosa
Stephen La RosaMarch 6, 2018
Food articlesFood BlogsIssue#4LocalMagazinePastaVegetable

Eat Local – Eat Sustainable

The Valletta-based Mediterranean Culinary Academy has launched a range of courses to inspire participants to cook locally and sustainably. Here we explore this exciting concept…
servedmagazine
servedmagazineMarch 6, 2018
DinnerIssue#2MagazineMain DishMeatProChefsRoast

Roasted duck breast with parsnip purée…

...roasted root vegetables flavoured with maple syrup and sautéed oyster mushrooms Serves 4 Prep time 60 mins Ingredients 1Kg Barberry breast 1kg parsnip 2ltrs milk…
Andre Spiteri
Andre SpiteriFebruary 22, 2018
FishIssue#2Light bitesLunchMagazineProChefsSeafoodSide Dish

Grilled octopus with nduja oil…

...& squid ink potato salad Serves 4 Prep time 90 mins Ingredients For the potatoes 300g (12 pieces) new potatoes, peeled 2 tbsp. squid ink…
Stefan Hogan
Stefan HoganFebruary 22, 2018
DinnerIssue#1MagazineMeatProChefsRoast

Roasted Double Chop & Loin of Lamb

...Pressed lamb shoulder, lamb shank pithivier, Celeriac, fricassee of peas & broad beans, lamb jus Serves four Ingredients For the Lamb 4 Lamb Racks For…
Eddie Sharkey
Eddie SharkeyFebruary 22, 2018
Chicken BreastDinnerIssue#1MagazineMain DishMeatProChefsRoast

Garlic Roasted Spring Chicken

Serves 4 Ingredients For Brining 4 litres cold water 125g rock salt 35g brown sugar 2 lemons, halved 3 sprigs rosemary 1 bay leaf 1…
Stefan Hogan
Stefan HoganFebruary 19, 2018

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