HEIRLOOM BABY CARROTS

Makes 10 portions

Orange and star anise yoghurt: Zest of 1 orange

10g star anise, grated

5g salt

500g plain double thick yoghurt Marmalade:

500g kumquats

Juice of 4 large grapefruit ( save the skins)

250g sugar

1 star anise

Grapefruit sumac:

Leftover grapefruit halves

Baby carrots:

1.5kg baby rainbow carrots 50ml vegetable oil

10g salt

5g thyme

Fold the orange zest, star anise and salt into the yoghurt and set aside.

Halve and seed the kumquats and place in a pot with grapefruit juice. Add the sugar and star anise. Bring to a simmer and allow to stew until setting point is reached. It must be sticky and golden in colour.

For the grapefruit sumac, preheat oven to 70°C. Char the grapefruit over an open gas flame or a braai grill and once charred place in the preheated oven and leave until the halves have dried up. Blend to form a powder, alternatively you can mash it up in a pestle and mortar.

Preheat the oven to 180°C for the carrots.

Using a green cleaning pad, gently scrub the dirt off the carrots then place them in a container of water. Cut the tops off, picking any carrot leaves available to use as garnish.

Arrange the carrots in sizes.

Small, medium and large, keeping separate. Toss the carrots in the oil and sprinkle over salt and place on an oven tray. Roast until they are tender.

Preheat the grill. Spread carrots generously with the marmalade and place under the grill till hot.

To serve, arrange the yoghurt in the centre of the plate. Remove carrots and carefully stand up on the yoghurt.

To finish, garnish with grapefruit sumac and carrot leaves.