Ingredients

• 100ml/3½fl oz white wine vinegar
• 50g/1¾oz caster sugar
• 1 tbsp chopped fresh tarragon leaves
• 10 coriander seeds
• 1 star anise
• 1 bunch yellow heritage carrots
• 100g/3½oz oats
• sieved
• 50g/1¾oz blanched hazelnuts
• roughly chopped
• plus 4 hazelnuts
• grated
• for garnish
• 1 tbsp grape seed oil
• 1 bunch orange heritage carrots
• leaves reserved
• 2 tbsp olive oil
• 1 tsp salt
• 1 tbsp chopped fresh thyme leaves
• 100ml/3½fl oz carrot juice
• 30g/1oz butter
• 60g/2¼oz cream
• 300g/11oz goats’ curd
• mixed with a little milk
• nasturtium leaves
• to garnish

Directions

• For the pickled carrots
• put the vinegar
• sugar
• tarragon
• coriander seeds and star anise in a medium saucepan with 50ml/2fl oz water and heat until the sugar has melted.
• Heat a large saucepan of boiling water and blanch the yellow carrots until cooked but still with a little crunch. Place in iced water
• drain
• then put them into the pickling solution.
• For the oats and hazelnuts
• preheat the oven to 150C/300F/Gas 2.
• Spread the oats and chopped hazelnuts out on a large baking tray and drizzle over the grape seed oil. Roast for 10-15 minutes
• or until golden-brown
• then set aside.
• Increase the oven temperature to 170C/340F/Gas 3½.
• Place the orange carrots on a separate baking tray
• drizzle with the oil and sprinkle over the salt and thyme. Roast for 20-25 minutes.
• Meanwhile
• heat the carrot juice in a pan until reduced in volume to a sticky consistency.
• Heat the butter and cream in a separate large saucepan and whisk continually. Reduce it in volume and cook until it turns a toffee brown colour. Add it to the reduced carrot juice.
• Drain the pickled carrots from the pickling liquid.
• Serve the goat’s curd
• pickled carrots
• roasted carrots
• oats
• nuts
• carrot leaves and nasturtium leaves dressed with the carrot juice and garnished with the grated hazelnuts.