Dressed Baby Carrots with Crispy Shallots

These crunchy roasted carrots are finished with nigella seeds and tossed in a lovely dressing. The crispy shallot topping makes them positively addictive, but you could cheat and use shop-bought crispy onions, if you prefer. Hands-on time 15min. Cooking time about 30min. Serves 8  1kg baby carrots, trimmed and scrubbed, see GH TIP  2tbsp extra virgin olive oil  2tsp cumin seeds

 1tbsp coriander seeds, crushed  1/2tsp dried chilli flakes  1tbsp nigella seeds  150ml vegetable oil

 1 echalion shallot, finely sliced into rings FOR THE DRESSING

 1/4tsp Dijon mustard  3tbsp extra virgin olive oil  Juice 1 lemon

 1tbsp finely chopped dill  1tbsp finely chopped parsley

1 Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, mix the carrots, olive oil, spices (except the nigella seeds) and some seasoning. Arrange in a single layer and cook for 25min, or until tender and golden. Scatter over the nigella seeds and return to the oven for 5min.

2 Meanwhile, heat the vegetable oil in a medium pan over medium-high heat for 2-3min. Fry the shallot rings in batches, until golden and crispy. Remove with a slotted spoon to a plate lined with kitchen paper and sprinkle with salt.

3 For the dressing, in a small bowl whisk the mustard, oil, lemon juice and some seasoning, then whisk in the herbs.

4 Empty the carrots on to a serving plate, drizzle over the dressing and scatter over the crispy shallots. Serve. PER SERVING 142cals, 2g protein, 11g fat (2g saturates), 7g carbs (7g total sugars), 5g fibre GET AHEAD Make dressing up to a day ahead; cover and chill. Make crispy shallots up to 2 days ahead, cool completely then keep in an airtight container lined with kitchen paper at room temperature. Complete recipe to serve.