Food & Wine Pairing: Pinot Gris, Carrot & Gingerbread

Tired of the usual dinner-party recipes and looking for something new? If like us, you enjoy hosting dinners for friends and trying out new recipes, we've got some inspiration for your next get-together. This food and wine pairing curated by the team at Heritage is just what you need!

CARROT & GINGERBREAD

CARROTS

Peel the carrots and place in a saucepan. Cover with the carrot juice. Bring to the boil and reduce the heat to a simmer. Cover the pan and slowly cook the carrots for 40 minutes until soft.

Remove the cover and turn the heat up, add 10g butter. Reduce the liquid to a glaze so it coats the carrots. Season with salt and finish with chopped parsley.

OYSTER MUSHROOMS

Cut the oyster mushrooms into thin strips. Heat a frying pan with a little oil.

When the pan is hot, add the mushrooms with a pinch of salt and the remaining 10g of butter.

Fry until the edges of the mushrooms start to colour. Add 20ml water and reduce to form a coating for the mushrooms.

GINGERBREAD

Cut the gingerbread into 1cm cubes and set aside for later.

Place the trim onto a baking tray and bake for 20 minutes at 170 degrees.

Remove and allow to cool before blitzing into a crumb.

PLATING LIKE A PROFESSIONAL

To plate up, spread 3/4 of a teaspoon of the marmalade into the bottom of a bowl. Slice the carrots into 2cm pieces and place on top of the marmalade. Drizzle with a little of the carrot glaze.

Top the carrots with oyster mushrooms and gingerbread cubes. Sprinkle with the gingerbread crumb.

INGREDIENTS

• 4 large carrots

• 1L carrot juice

• 100g oyster mushroom

• 50g butter

• 20ml water

• 1 jar marmalade

• Bunch flat leaf parsley

• 100g Jamaican gingerbread

Simply add some good music, great company, and serve as a starter or a side dish with a cold glass of Artelium Pinot Gris 2020.