Hot Honey & Ginger Carrots with 5-Spice Cabbage

This roasted salad may be a departure from the usual fresh and zesty variety, but the flavours really do shine and come together to make something quite special. The ginger and chilli-infused honey glaze intensifies the sweetness of the carrots, contrasting against the crispy, salty 5-spice-roasted cabbage. The seeds add crunch and the cooling yoghurt brings the plate together in harmony.

Serves 2 for lunch or 4 as a side

● 3 tbsp honey

● 1 tsp grated ginger (approximately 2cm)

● ½–1 tsp chilli flakes (to taste)

● 400g carrots, cut into thick batons

● ½ red cabbage, finely shredded

● 1½ tbsp neutral oil

● 1 tsp Chinese 5-spice

● 75g natural yoghurt

● Handful of coriander, roughly torn

● 2 tbsp pumpkin seeds or mixed seeds, toasted

1 Preheat the oven to 220°C, 200°C fan, gas mark 7. Heat the honey, ginger and chilli flakes in a small saucepan over a low to medium heat for around 3 minutes, stirring occasionally. Once it starts to bubble, take the pan off the heat.

2 Place the carrots in a roasting tray, and the cabbage in a large roasting tray. For the carrots, drizzle over ½ tablespoon of oil, along with a good pinch or two of sea salt flakes and half the hot honey mix. For the cabbage, drizzle over 1 tablespoon of oil, along with a good pinch or two of sea salt flakes and the Chinese 5-spice. Make sure both vegetables are well coated.

3 Put the carrots into the oven, then add the cabbage after 10 minutes. Cook for a further 20 minutes and check both trays. The carrots should be tender and caramelised. The cabbage should be cooked down and caramelised, with lots of crispy (but not burnt) bits. Put back into the oven for another 5–10 minutes if necessary.

4 Meanwhile, make the yoghurt dressing. Place the yoghurt in a small bowl and ripple through the remaining hot honey mix – you may need to slightly warm the honey if it has become too firm. Place in the fridge until needed.

5 To assemble, place the red cabbage on a serving dish, then top with the coriander, carrots, toasted seeds and drizzle over the yoghurt dressing.