DELICIOUS CARROTS MARMALADE, VINEGAR, MUSTARD SEEDS & MELLOW CHILI

Great

% Daily Values based on a 2,000 calorie diet

Step 1

GET AHEAD You can do this on the day, if you prefer. Wash the carrots and chop

Step 2

into erratic ¾-inch chunks. Prick the chilies. Place it all in a large non-stick pan on a

Step 3

medium heat with the butter, mustard seeds and bay. Season with sea salt and

Step 4

black pepper, then cook for 15 minutes, or until lightly golden, tossing regularly.

Step 5

Add 7 tablespoons of water, put the lid on and cook for another 15 minutes, or

Step 6

until soft, then turn the heat off, cool, cover and leave overnight.

Step 7

TO SERVE Uncover the carrots, add the marmalade and 1 tablespoon of red wine

Step 8

vinegar, and reheat over a medium heat on the stove until hot through, about 15 minutes, stirring occasionally and adding a splash of water, if needed.

Step 9

LOVE YOUR LEFTOVERS

Step 10

Squash leftover carrots onto hot toasts with ripe avocado and torn

Step 11

mozzarella, or enjoy in a colorful salad. Any leftover chilies will be delicious

Step 12

served with a cheeseboard. Yum.