Ingredients

• 6 heritage carrots
• preferably in red
• yellow and orange
• with the green tops still intact
• peeled and washed
• 2 carrots
• roughly chopped
• rapeseed oil
• for drizzling
• 60g/2¼oz butter
• 1 bunch garlic scapes
• sliced
• 100g/3½oz fresh green almonds
• cracked and peeled
• 1 lemon
• juice only
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6
• Remove the green tops from the carrots
• finely chop and set aside.
• Blanch the carrots for 3 minutes in a large pan of salted water.
• Remove the orange carrots and blitz with some of the cooking water
• some salt and a drizzle of rapeseed oil until it becomes a smooth sauce consistency.
• Put the remaining carrots in a baking dish and dot with most of the butter. Roast for 25 minutes until golden and sweet.
• Sweat the garlic scapes in the remaining butter and a little water.
• Roll the roasted carrots in the chopped carrot tops.
• Pour some carrot sauce on a plate
• place the carrots and scapes on top and sprinkle some fresh almonds around and then drizzle a little dressing made with lemon juice and rapeseed oil.