Roasted Heritage Carrots with Honey and Pancetta

I love carrots and always try to work out new ways to cook with them. If I see carrots cooked in a different or unusual way on a menu, I will always order them. This recipe turns the humble carrot into something really special – the caramelised honey and added sweetness of the carrot itself are perfectly paired with salty pancetta.

Hands-on time 15min. Cooking time about 25min. Serves 4

 1kg heritage carrots, peeled and halved lengthways  2tbsp runny honey  1tbsp balsamic vinegar  1tsp thyme leaves

 1 garlic clove, crushed  1tbsp extra virgin olive oil  100g pancetta, cut into matchsticks

 1tbsp chopped mint leaves

1 Preheat oven to 200°C (180°C fan) mark 6. Bring a large pan of salted water to the boil over high heat. Add the carrots, bring the water back to the boil and cook for 3min, until you can put a knife through the thickest part of the carrots without resistance. Drain and cool.

2 Meanwhile, in a small bowl, whisk the honey, balsamic vinegar, thyme, garlic and olive oil to make a thick and emulsified glaze. Set aside.

3 Heat a large, non-stick ovenproof frying pan over medium heat. Add the pancetta and cook for a couple of min, until really crispy. Remove the pancetta to some kitchen paper but leave the fat in the pan.

4 Lower the heat under the pan, pour in the glaze and add the carrots, tossing to coat in the glaze. Transfer to the oven for 15min, carefully shaking the pan every 5min or so, until the carrots are nicely caramelised on the outside. Tip into a serving dish and sprinkle over the mint and crispy pancetta. Serve.

PER SERVING 253cals, 6g protein, 12g fat (4g saturates), 27g carbs (25g total sugars), 10g fibre