Ingredients

• 12 large carrots
• peeled
• 1 tbsp olive oil
• 1 thyme sprig
• 1 rosemary sprig
• 2 garlic cloves
• peeled
• 1 tsp salt
• 250g/9oz whole roasted coffee beans (strong espresso or decaffeinated as preferred)
• 50g/1¾oz unsalted butter
• 500g/1lb 2oz golden beetroot
• peeled and cut into chunks
• 100ml/3½fl oz runny honey
• 2 garlic cloves
• peeled
• 1 thyme sprig
• 1 rosemary sprig
• 1 tsp sea salt
• 1 litre/1¾ pints carrot juice
• 150g/5½oz burrata
• crumbled into large pieces
• edible blue cornflowers or yellow tagette flowers
• cleaned

Directions

• For the carrots
• preheat the oven to 200C/180C Fan/Gas 6. Place the carrots in a roasting tin and drizzle with the olive oil. Add the thyme
• rosemary and garlic to the tin and toss to combine. Sprinkle over the salt and cover everything with the coffee beans.
• Cover the tin with kitchen foil and roast in the oven for 15 minutes. The carrots need to be cooked until they are completely tender. Check with a knife to see how tender the carrots are and give them another 10–15 minutes if needed.
• Meanwhile
• put the beetroot into another ovenproof dish
• toss with the honey
• garlic
• salt and herbs then cover with foil and roast for 15 minutes.
• Pour the carrot juice into a saucepan and cook until reduced by half. Add a drop of honey if it needs more sweetness.
• Remove the carrots from the roasting tin and cut into pieces. Heat the butter in a frying pan and cook the carrots for 3–5 minutes
• or until starting to colour.
• Serve the carrots with the burrata
• honeyed beetroot and flowers and drizzle with the carrot juice to finish.