Preheat oven to 375 F. In a bowl mix your honey, balsamic vinegar, olive oil and seasoning to taste.
In a tray, combine your carrots, thyme and 3/4 of your glaze, ensuring you cut the carrots as evenly as possible. Roast for 15-20 mins or until the carrots start to caramelize.
Take the try out the oven, flip the carrots and pour over the rest of your glaze. Pop back in the oven until nicely browned and sticky. This can take up to another 20-25 mins depending on the size of your carrots. Don't raise the heat to try and speed things up as the vinegar/honey will burn.
Serve by pouring over any leftover glaze from the pan, and a sprinkle of fresh parsley. If you particularly love balsamic vinegar then use the brush to flick over some at serving, or if you particularly love honey then give them a tiny drizzle.
Wash and scrub the lemons and dry thoroughly. Cut the pointy tip of the lemon and slice into quarters leaving about an inch intact at the bottom. Place a heaping teaspoon of salt into the bottom of a glass jar and top with the lemon cut side down.
Repeat with more lemons until the glass jar is full. Be sure to pack them tightly releasing their juices. Toss in the chiles if using. Seal the jar and let sit overnight.
If your lemons aren’t covered within 24 hours simply squeeze in some more lemon juice or add an extra lemon if you have room.
Keep shaking the jar each day for about a month and then they’re ready to be transferred to the refrigerator. At that point they’ll keep for about 6 weeks
In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a medium bowl, whisk together buttermilk, egg, pumpkin, melted butter, and vanilla extract. Add wet ingredients to the dry ingredients and stir until just combined. Don't over mix the batter. The batter will be thick. You can add a little more buttermilk if you want thin pancakes.
Coat with griddle pan with nonstick cooking spray. Pour about 1/3 cup of batter onto heated skillet. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip the pancake over and cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
Serve pancakes warm with butter and maple syrup, if desired.
If you don't have an electric griddle pan, you can use a skillet and make the pancakes on the stove. Heat the pan to medium heat, spray with nonstick cooking spray, and cook the pancakes in the pan. You can use whole wheat flour or all-purpose gluten-free flour.
Heat your oven to 475˚F with a pizza stone. Heat olive oil in a small skillet. Add the garlic and fry until the garlic is golden. Remove from heat and let rest until ready to use. Before using, remove garlic.
Prepare the pizza topping. Thinly slice the peaches and grate the mozzarella cheese.
On a good non-stick surface (like a pizza peel sprinkled with cornmeal), stretch and roll the dough into a circle roughly 12 to 14” in size. Spread the garlic-infused olive oil over the pizza dough then layer with the thinly sliced peaches, grated mozzarella cheese, and crumbled blue cheese.
Transfer the pizza to a pizza stone and bake until the cheese has melted and the crust is golden.
Remove the pizza from the oven and drizzle with honey and sprinkle with julienned basil.