Salt-Crust Baked Carrots

Serves 4 Ingredients:

500g flour

100g salt

8 carrots, whole 1 bunch of wild herbs

Method:

Make a salt dough by mixing the flour and salt until it forms a stiff dough. Roll it out to 0.50cm thick and lay the roughly shredded wild herbs on top in the centre. Clean carrots well and lay on top of the herbs. Close the dough up to form a parcel, sealing in the sides well so no steam can escape (tip: wet the edges to be sealed with cold water to help them glue together). Bake for one hour at 210 degrees.

Left: Cheers to Christmas! Top left: The king of tattie dishes. Top right: The carrots were packed full with flavour. Above: Red, green and gold set the perfect scene.