ORANGE PEPPER RECIPES RECIPES

Steps:

• 1. Preheat the oven to 200°C/400ºF/gas 6.
  2. Trim, peel and halve the carrots, then scrub the beets clean, and chop into wedges.
  3. Parboil the carrots in a large pan of boiling salted water for 5 minutes, then transfer them to a colander using a slotted spoon.
  4. Carefully lower in the beets and parboil for 5 minutes, then drain (parboiling separately will stop the carrots from turning purple).
  5. Transfer the carrots and beets to a large roasting tin, drizzle with olive oil and season with sea salt and black pepper. Roast for 30 to 40 minutes, or until sticky and shiny, jiggling the tray occasionally for even cooking.
  6. Meanwhile, finely grate the orange zest. Trim off the skin and pith, then cut the orange into segments.
  7. Toast the sesame seeds in a dry pan on a low heat for a couple of minutes or until golden, tossing regularly. Pick and roughly chop the coriander leaves.
  8. When the time's up, let the roasted veg cool a little, then toss with the orange zest and segments, a good lug of extra virgin olive oil and a little extra seasoning, if needed.
  9. Arrange over a large platter, scatter over the toasted sesame seeds and coriander leaves, then tuck in.

Steps:

• 1. Carrots boiled with orange, garlic and herbs: Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible.
  2. Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavours together are one of the coolest things.
  3. Or, roasted carrots with orange, garlic and thyme: just as easy – as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200°C/400°F/gas 6 for 10 minutes – this will give you a slightly meatier flavour.
  4. Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.