HEIRLOOM CARROTS RECIPES

Pre-heat oven to 425F degrees.

Trim heirloom carrot tops keeping approximately 1 centimetre of greens. Do not peel the carrots, instead use the scrubbing side of a new kitchen sponge to clean your carrots. Cut any carrots with a diameter of more than 1 inch in half lengthwise. Arrange carrots on a baking sheet and rub with olive oil, salt and pepper. Transfer to the oven and roast for 18 minutes, flipping half way through cooking.

When the carrots are almost finished roasting you can prepare the glaze. Melt the butter in a small saucepan over medium-low heat. As it begins to bubble add the honey and nutmeg and whisk continuously for 2-3 minutes.

Drizzle the glaze over the carrots and return the baking sheet to the oven to roast for 2 additional minutes.

Transfer to a serving platter and enjoy!

1. Trim most of the leafy green stalks off the carrots, then peel them.
2. Melt the butter and dripping or goose fat (if using) in a large frying pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan turning after 1 minute.
3. Pick and sprinkle in the thyme sprigs, squeeze over the clementine juice, then add the honey or sugar and a splash of water.
4. Add the carrots in a single layer, season with sea salt and black pepper, the jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
5. Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed.