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Blog and News

The Kitchen Garden: Carrots

7th August 2018

Historically, Parham’s four-acre Walled Garden has provided a wealth of food and cut flowers for the House. This tradition continues today, with freshly cut blooms for the stunning flower arrangements, and fruit and vegetables for the family and for the visitors who eat in Parham’s Big Kitchen.

Our monthly Kitchen Garden Series includes tips from the Gardening Team on growing your own produce and a delicious seasonal recipe from private chef and food stylist Nicola Richman, who comes to Parham at various times throughout the year to cook for the family.

Click here to view a video of our Kitchen Gardener Max giving his tips on where and how to grow your carrots, and how to care for them.

From the garden to the kitchen…

“Working as a private chef, I have been coming to Parham to cook for the family for a number of years. Parham is a beautiful house surrounded by remarkable gardens, where the gardening team grow first-class produce. The family love using as much of this as possible and it is without doubt one of my favourite parts of the job. The team strive to grow a varied crop that is both unusual and always delicious, from purple cauliflowers to micro greens and heritage tomatoes. Every day there is a wonderful array, which I try to celebrate in the dishes as often as I can.” 

Nicola Richman, Private Chef, Food Stylist and Writer

Zata’ar Roasted Carrots with a Top Dressing

Serves 4 as a side 


  • 600g bunched carrots, halved lengthways and larger ones cut into chunky pieces, tops reserved
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tbsp zata’ar
  • A handful of picked tarragon leaves
  • 1 golden beetroot, peeled and thinly sliced (optional)


Carrot-top Yogurt

  • 150g greek yogurt
  • 100g carrot tops, chopped, plus a few picked to serve
  • 1 lemon, juiced
  • Black peppercorns ground to make ¼ tsp


Heat the oven to 200C/fan 180C/gas 6. Tip the carrots into a bowl, pour in the olive oil and lots of seasoning. Toss well, tip into a roasting tray and roast in the oven for 45 minutes. Toss halfway through, adding the syrup and continue cooking until charred and really soft.

Put all of the carrot-top yogurt ingredients into a food processor or blender and whizz until smooth.

Scrape the carrots and any juices and crispy bits from the tray into a bowl and toss through the zata’ar, drizzle over some of the yogurt and add the beetroot, tarragon and extra picked carrot tops to serve.

Find out more about Nicola Richman here or follow her Instagram account here.

Photo by Mimi Connolly