Coming Up

Couldn’t be prouder of our INCREDIBLE team of volunteers who’ve been working round the clock these past eight weeks to prepare thousands upon thousands of freshly cooked meals for our frontline #NHS heroes. . These are a handful of the fantastic pictures taken by photographer Joanne O’Brien when she joined us in the kitchen for the day. . Thank you guys... ❤️ . @hospitalityforheroes

Getting in some taco practice for our next Instagram Live cook along with @templetonollie and @kooze 𝐭𝐨𝐦𝐨𝐫𝐫𝐨𝐰 𝐚𝐭 𝟔.𝟑𝟎𝐩𝐦 - on the menu this week: golden, crispy and tasty as all hell Baja-style fish tacos with Scotch bonnet mayo and red cabbage slaw... ⚡️💥🔥 . For the recipe, head to the Stories page on our website where you’ll find a full list of ingredients. Here we’ve used blue corn masa but tomorrow we’re going with flour tortillas as the ingredients are a bit easier to get hold of (unless you’re able to make an emergency 260 mile trip to your nearest Mexican grocery store). Tune in right here tomorrow evening... . We also have a treat in store on Friday for all you f̶o̶r̶a̶g̶i̶n̶g̶ gin enthusiasts out there as we team up with our friend @abi_bruichlassie from @thebotanistgin to make refreshing - and surprisingly easy - nettle gimlets 🌱🌿🍃 (more deets coming soon...)

Here’s an absolute “belter” of a Wild Garlic Pesto recipe by @keirobee from the last issue of our magazine. Belter is Glaswegian for... pretty much everything, apparently. . ✏️ + 📸 by @oliviawilliamson_ . Who doesn’t love pesto? This twist uses an interesting mix of foraged herbs and leaves for a punchier flavour. Try it spooned over white fish or roast chicken, stirred through rice or grains or tossed with thinly sliced raw vegetables, salad leaves or new potatoes. . INGREDIENTS . 120ml extra virgin olive oil • 2 cloves garlic, crushed • 200g wild garlic leaves • 100g nasturtium leaves • 100g spinach • 20g chives • 100g walnuts • 120g Berkswell cheese (or Parmesan) • ½ lemon . METHOD . Heat the olive oil in a pan and add the cloves of garlic. Gently cook for ten minutes or so, being careful to not let the garlic burn. Leave to cool. . Transfer the oil and garlic to a food processor and add the wild garlic, nasturtium, spinach and chives. Blitz. . Add the walnuts and cheese and blitz again to combine. Squeeze in the lemon juice, and season with salt and freshly cracked black pepper. . Transfer to a sterilised jar and keep in the fridge until ready to use.

#tbt to @templetonollie’s first Carousel rezzy way back in May 2015. These are the freshest green peas you ever did see, scorched on the grill, podded and served with sorrel oil, labneh and shaved bottarga. . Happy, sunny days when the weather was hot, the shirts were Hawaiian and no one counted the staff beers...

Here’s one for the bank holiday... G.A.Z.P.A.C.H.O 🍅 . Follow @templetonollie’s recipe below or join us for our next cook along next 𝗪𝗲𝗱𝗻𝗲𝘀𝗱𝗮𝘆 (𝟭𝟯𝘁𝗵 𝗠𝗮𝘆) when the boys will be making this summer favourite, plus the tortilla you’ve always dreamed of but never knew who to ask... . “I grew up in Spain where we were never shy with olive oil, that's probably why this recipe contains 14tbsp of it, but honestly it’s worth it” . Prep time - 25 minutes Cook time - 0 . Recipe makes 4L - enough for 6 people for lunch . 5 large and very ripe tomatoes • 10 red cherry tomatoes • 3 ripe peaches • 1 cucumber • 1/4 Piel de Sapo melon • 1 red pepper • 2 cloves garlic (or to taste) • 14 (yes, 14) tbsp Extra Virgin Olive Oil • 3 tbsp Sherry Vinegar • 3tsp Salt . “Ingredients are the key to this dish, as there is literally no cooking, only blending and seasoning, so I do recommend hunting down some quality veg. Try @foodchain__ or @natoora for starters. I start by peeling the cucumber, cutting up all the ingredients apart from the garlic, oil, vinegar and salt, and mixing them in a bowl. Then blend in a food processor. Once you have liquified the ingredients then strain them to remove the pulp and seeds. You can save the pulp and use it for a tomato base for a pasta or something as there is loads of flavour in it. . Once you have passed the gazpacho though a sieve it should be silky smooth and smell amazing. Now with a spoon add the olive oil and sherry vinegar, then the salt to taste. . I don't add the garlic until I actually want to eat it, so if you are serving it right away then add it into the mix, if you are making more than you need to keep in the fridge then just hold back and grate some in as and when you want it. . I usually drink it out of a glass, but a bowl with a nice baguette for dunking will make a perfect bank holiday weekend lunch.” . 📸: @oliviawilliamson_

Tomorrow’s live cook along with @templetonollie and @kooze sees the boys team up with @wasabigrowersuk to create an all-vegetarian menu of oishii Japanese soul food. . Tune in for two banging dishes from the grill, one citrusy salad and the only recipe for sushi rice you'll ever need: . Yakitori Shiitake Mushroom + Spring Onion ✔️ Soy-Kombu Glazed Aubergine ✔️ Watercress, Sesame and Ponzu Salad ✔️ Seasoned Rice + Soy-Cured Egg Yolk ✔️ . All the details, including what you need for the workshop and where you can pick up your Japanese store cupboard essentials (hint: @wasabigrowersuk), can be found here: tinyurl.com/y77ejlm6 👈 . And the best bit? 20% of your purchases on the @wasabigrowersuk online store will go straight to @hospitalityforheroes and their campaign to provide healthy, restaurant-quality meals to NHS frontline heroes. . JAPANESE SOUL FOOD • INSTAGRAM LIVE • WEDNESDAY 6th MAY @ 18:30 GMT

Soy. Cured. Egg. Yolk. . 𝗪𝗘𝗗𝗦 𝟲𝗧𝗛 𝗠𝗔𝗬 @ 𝟭𝟴:𝟯𝟬 𝗚𝗠𝗧 . We're back next week with another Instagram Live cookery workshop in aid of @hospitalityforheroes and their campaign to #FeedTheNHS. . This time you'll learn how to add a Japanese-inspired flavour to your BBQ repertoire, with a super tasty vegetarian menu from @templetonollie and his storecupboard of go-to Japanese ingredients from our friends at @wasabigrowersuk . On the menu? Yakitori Shiitake Mushroom and Spring Onion • Soy-Kombu Glazed Aubergine • Watercress, Sesame and Ponzu Salad • Seasoned Rice with Soy-Cured Egg Yolk . As well as donating the ingredients for 600 NHS meals next week, The Wasabi Company are also offering a 20% discount to friends of Carousel on any items in this basket (just enter the code 𝗖𝗔𝗥𝗢𝗨𝗦𝗘𝗟𝟮𝟬): . thewasabicompany.co.uk/carousel Better still, you can show the NHS your appreciation by donating 20% to Hospitality for Heroes. Simply follow the instructions at checkout. . As well as soy, ponzu, furikake etc. you’ll also be needing: 4x Eggs • 2x punnets Shiitake Mushrooms • 1x bunch Spring Onions • 2x Aubergines • 1x bunch Watercress • Salt • Sugar • Wooden Skewers • Saucepan + Lid • Grill [feeds 4] . See you Wednesday 👋

𝑺𝒑𝒆𝒏𝒕 𝑪𝒐𝒇𝒇𝒆𝒆 𝑮𝒓𝒐𝒖𝒏𝒅 𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑪𝒐𝒐𝒌𝒊𝒆𝒔 . Makes 20 cookies . INGREDIENTS . • 250g dark chocolate (70% cocoa) • 30g unsalted butter • 1 vanilla pod, seeds removed (save the empty pod and add to your sugar bowl for vanilla flavoured sugar) • 50g spent coffee grounds • ½ tsp baking powder • ¼ tsp sea salt • 2 large organic eggs • 170g light muscovado sugar • Sea salt flakes, to top . METHOD . Make a bain-marie by placing a heat-proof bowl in a saucepan of simmering water (without the bowl and water touching). Put the chocolate, butter and vanilla seeds in the bowl and gently melt and stir together. Be careful the bowl doesn’t get too hot by removing from the heat if necessary. Chocolate melts at body temperature and may split if it’s too hot. Once melted, remove from the heat and leave to cool. . Combine the coffee grounds, baking powder and salt in a mixing bowl. . In a large bowl, whisk the eggs with an electric whisk for about 6 minutes adding the sugar a little at a time. The eggs should triple in size. Fold in the cooled chocolate mixture, then fold in the coffee grind mixture until just combined, being careful not to overmix. . Refrigerate the batter for half an hour to allow the mixture to set. . Preheat the oven to 180°C. . Cover two large baking sheets with parchment paper. Place small tablespoons of the mixture spaced two inches apart and top each with a sprinkle of salt flakes. . Put the cookies in the oven for 8 minutes until they puff up. Remove from the oven and leave for 5 minutes before transferring them to a cooling rack to cool completely. . The cookies can be stored in an airtight container for up to a week. . Perfect on their own or with your next coffee... #infinitybiscuits

#thistimelastyear... and the year before that... and the year before that.. and... You get the picture. . We’ve welcomed well over 150 chefs through our doors since we opened in 2014, from over 50 cities and 30 countries around the world. Including these legends... . April 2019: @christianrecomio and @jenifer_kuah of @sitka_studio (Kuala Lumpur) . April 2018: @susanthamedagedara of @resplendentceylon (Sri Lanka) . April 2017: @diegorossichef of @trippamilano (Milan) . April 2016: @kured_right of @parkavenuewines (Portland, OR) . April 2015: @rosiefoodie of right here! . Big love to all our friends around the world. Can’t wait to cook with you again soon x

It’s another sunny day in the Carousel garden and the stage is set for our first ever 𝗜𝗻𝘀𝘁𝗮𝗴𝗿𝗮𝗺 𝗟𝗶𝘃𝗲 𝗕𝗕𝗤 𝗪𝗼𝗿𝗸𝘀𝗵𝗼𝗽 with @templetonollie and @kooze and their trusty @biggreenegguk - the class is in aid of @hospitalityforheroes so head to their Go Fund Me page and show the NHS some love if you like what you see. . Tune in right here this evening at 𝟭𝟴:𝟭𝟱 𝗨𝗞 𝗧𝗜𝗠𝗘 to learn how to make Chicken Koftas with super simple Yoghurt Flatbreads, Burnt Chilli Salsa and Pickled Red Onions (because pickled red onions go well with everything, right @saranshgoila?). . If you don’t have a barbecue, you can use your oven, but if you do have a barbecue you want to get that m***** f***** fired up before we begin. You may also want to put 5-6 ice cold cervezas in the fridge an hour beforehand. That’s a pro tip right there. . A reminder of the ingredients you’ll be needing: . Chicken Thighs ✔️Self-Raising Flour ✔️ Greek Yoghurt ✔️ Baking Powder ✔️ Red Chillies ✔️ Tomatoes ✔️ Garlic ✔️ Red Onions ✔️ Seasonal Greens ✔️ Lime ✔️ . And that’s it. You’ll never incinerate a sausage again. See you this evening at 18:15 👋