Whilst in lockdown we've got a cooking rota going and this is a little "tapas" dish which Emily created for us - I love the colour, and the different flavours and textures are brilliant together.
For 4 people - 6 medium sized carrots, olive oil, cumin, curry powder, rock salt and freshly ground black pepper, paprika, 1 clove garlic
Start by peeling the carrots and retain the peelings. Chop half of the carrots into batons and place in a roasting dish - drizzle with olive oil, add a sprinkle of cumin (ground or seeds are fine), a sprinkle of curry powder and season and shake about to make sure the carrots are covered. Then put the carrot peelings into a separate roasting dish, drizzle them with olive oil, add a shake of paprika, season and stir around so they too are coated. Put both dishes into the oven at 180C for about 25 mins. While these are roasting chop the remaining carrots and place in a saucepan of salted water - bring to the boil then simmer for 3 or 4 mins - they should be cooked but not soggy - drain (retaining a little of the water), and then blend them, along with the chopped garlic in a whizzer - if the consistency is too thick you can add a little of the cooking water - you want to end up with a smooth puree. To serve put a spoon of the puree onto a small plate, then place the roasted carrot batons on top, and then sprinkle with the roasted spicy carrot peelings - delicious!