Carrot Caponata
Pine nuts, sweet raisins & onions, sour vinegar
SERVES 8 PREPARATION & COOKING 1 HOUR 20 MINUTES
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 aside dish or antipasto, with cold meats, cheeses and bread, or with rocket as a nice salad.
2 red onions 2 cloves of garlic 2 fresh red chillies olive oil 1kg mixed-colour baby
heritage carrots 50g pine nuts 50g raisins 2 tablespoons runny honey 4 tablespoons 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 tablespoons of oil, stirring regularly. 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). Stir regularly and add little splashes of water as you go to prevent them from sticking, if needed. 2. Drizzle in the honey and vinegar and stir well. Cook for another 5 minutes, or until glossy and slightly sticky. Taste, season to perfection, and enjoy. CALORIES 225kcal FAT 14.5g SAT FAT 1.8g PROTEIN 2.4g CARBS 22.2g SUGAR 20.7g SALT 0.3g FIBRE 4.1g