Starter: Serves 4-6


A delicious mezze-type starter which can be served with a selection of other Middle Eastern or north African dishes. Or simply serve as a salad accompaniment to roast meat and fish.

800g medium carrots, peeled and sliced at an angle
3tbsp olive oil
3 cloves of garlic, peeled and crushed
1tsp cumin seeds
1tsp ground cumin
1 small red chilli, seeded and finely chopped
2tsp Maldon sea salt
1tsp caster sugar
250ml vegetable stock (a good cube will do)
2tbsp rose water (optional)
2tbsp chopped coriander
Salt and black pepper

Heat the olive oil in a large saucepan, then add the garlic, cumin seeds and ground cumin, chilli and carrots and cook gently with a lid on for about 5 minutes giving the occasional stir. Add the salt and sugar, vegetable stock and rosewater and cook over a medium heat with a lid on until the carrots are cooked. Remove the lid then turn the heat up and simmer rapidly until almost all the liquid has evaporated. Remove from the heat, stir in the coriander and re-season with salt and pepper if necessary. Leave to cool before serving. E

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