Kitchen notes, early spring

A pan of roasted carrots with brown butter, lemon, and a fistful of soft herbs at the end. The version we made this week was the best one — I think the trick is letting the pan get genuinely too hot before the carrots go in.

A pot of beans, slow, with a parmesan rind and a sprig of rosemary. Eaten over toast with olive oil and pepper. We ate this three nights in a row and were not sorry.

A loaf of olive oil cake that came out a little under, but somehow that was perfect — slightly fudgy in the middle, edges crisp. I'll write the recipe up properly when I've made it once more and confirmed the temperature was the variable.