CARROTS, SPICES, PANEER

Sweet vegetables. Earthy spice. • If paneer isn’t your thing, it is well worth making this with feta cheese or halloumi instead. I have also brought these roast, spiced vegetables out with soft, fresh goat’s cheese to add in cloud-like mounds at the table. • Parsnips, cut into thin lengths, can work here too and take this particular spicing well.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Set the oven at 200°C/Gas 6. Trim and scrub the carrots and put them in a large roasting tin. Pour over the oil and toss gently to coat. Roast for forty to forty-five minutes till tender, tossing them halfway through.

Step 2

Warm the coriander, cumin, nigella and mustard seeds in a dry pan for a couple of minutes. As soon as the spices smell toasted and are starting to pop, crush them coarsely using a pestle and mortar, or give them a brief ride in a spice mill. Scatter the spices over the carrots with a little salt and toss gently, then remove the carrots from their tin and transfer to a serving dish.

Step 3

Place the tin over a moderate heat and add the paneer, crumbling it as you go. Let the paneer fry, with the occasional turn, until it is golden. Scatter the paneer over the carrots and serve.