CARROT CAPONATA

PINE NUTS, SWEET RAISINS & ONIONS, SOUR VINEGAR This is a surprisingly delicious dish that really makes a hero of carrots, which are too often thought of as a bog-standard vegetable. Cooked like this they’re the star of the show and, probably, of the whole meal. Serve this hot or cold, as a side dish or antipasto, with cold meats, cheeses and bread, or with rocket as a nice salad. SERVES 8 TOTAL TIME 1 HOUR 20 MINS 2 red onions 2 cloves garlic 2 fresh red chillies olive oil 1kg mixed-colour baby heritage carrots 50g pine nuts 50g raisins 2 tbsp runny honey 4 tbsp red wine vinegar

1 Peel and roughly slice the onions and garlic. Halve the chillies lengthways and deseed. Place it all in a large frying pan on a medium heat with 6 tbsp of oil, stirring regularly.

2 Wash, trim and add the carrots, along with the pine nuts, raisins and a pinch of sea salt. Cook for around 1 hour, or until the carrots are soft and beginning to caramelise (the time will vary depending on their size).

3 Stir regularly and add little splashes of water as you go to prevent them from sticking, if needed.

4 Drizzle in the honey and vinegar and stir well. Cook for another 5 mins, or until glossy and slightly sticky. Taste, season to perfection, and enjoy. Calories 225 Fat 14.5g Sat fat 1.8g Protein 2.4g Carbs 22.2g Sugar 20.7g Salt 0.3g Fibre 4.1g