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    Angela Hartnett’s honey and cumin caramelised carrots

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    Angela Hartnett’s honey and cumin caramelised carrots

    Honey and butter not only bring out the natural sweetness of the carrots (the cumin adds just a subtle hint of spice), they also give them a lovely, shiny glaze.

    Angela Hartnett is chef-proprietor of Murano and Café Murano in London

    • Vegetarian
    • Preparation time: 5 minutes, plus cooling
    • Cooking time: 10 minutes
    • Total time: 15 minutes, plus cooling

    Serves: 6


    400g carrots, peeled and cut into shards

    100g floral honey such as heather or orange blossom

    50g unsalted butter

    large pinch cumin seeds


    1 Add the carrots to a pan of boiling salted water and simmer for 4-6 minutes, or until just tender. Drain well and rinse under cold water until cool; set aside until needed.

    2 When you’re ready to serve, melt the honey and butter in a pan, toss with the carrots and cumin seeds and season. Cook over a medium heat for 3-4 minutes, until soft and caramelised, adding a splash of water if needed to make sure they’re coated nicely. Serve immediately.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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