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.
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.
Place squash halves, cut side down, on an aluminum foil-lined baking sheet.
Bake at 350° for 45 minutes or until tender. Scoop out pulp, discarding shells; set pulp aside.
Melt butter in a Dutch oven over medium heat; add 4 cups chicken broth, apples, and next 5 ingredients.
Cook, stirring often, 25 to 30 minutes or until apples and potatoes are tender.
Remove from heat, and let cool slightly (about 5 to 10 minutes).
Process squash pulp, apple mixture, and remaining 3/4 cup chicken broth, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
Return purée to Dutch oven. Stir in whipping cream and honey, and simmer, stirring occasionally, 15 to 20 minutes or until thoroughly heated.
