PAN-ROASTED CARROTS WITH STICKY SHERRY DRESSING, TOASTED ALMONDS AND MANCHEGO CHEESE

Carrots are seen as unexciting, but investing a bit of time, effort and cheese into the proceedings can transform them into the star of the show. The sherry caramel is a great addition and will keep for a few weeks in a sealed jar in the fridge. It goes brilliantly with roasted scallops and a celeriac purée.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First, scrub the carrots well and dry them, but don’t peel them. Heat a dry frying pan (skillet) over a medium heat and add the carrots. Put another pan on top, weighted down with tins. Cook, turning occasionally, for 6–8 minutes depending on the thickness of the carrots. When the carrots are just cooked, turn off the heat and keep them warm in the pan.

Step 2

Meanwhile, put the caster (superfine) sugar in a dry pan and heat until it turns a golden caramel colour all over, about 5–10 minutes. Tip the pan carefully from side to side as it colours but don’t stir. As soon as the sugar takes on a uniform golden caramel appearance, carefully pour in the sherry. It will spit, splutter and possibly ignite so be very careful, and wear oven gloves. When the spluttering calms down, remove from the heat, keep warm and set aside.

Step 3

To make the toasted almonds, heat the olive oil in a small frying pan, then add the almonds and toast until golden. Sprinkle over the sea salt and smoked paprika. Set aside.

Step 4

Whisk all the ingredients for the dressing together in a bowl, seasoning with salt and pepper to taste.

Step 5

To serve, put the pan-roasted carrots in a warmed serving dish and drizzle over the sherry caramel and the dressing. Shave over the Manchego cheese and sprinkle with the toasted almonds.