Hot honey roasted carrots, flavoured with fragrant spices and served on top of a whipped camembert and creme fraiche sauce.For a no-waste finish, we're using carrot tops to make a simple, nutty salsa. This one's a cracking Christmas dinner side dish, folks. Get on it!
Start by peeling and washing the carrots, twisting the tops off but saving them for later. Roast in olive oil, salt and pepper, for 15 minutes, until almost cooked.
During this time, make the hot honey, by toasting our dried chillies and spices for a minute, before adding the honey and cooking for another couple on minutes to infuse all the flavour.
Pour the honey over the carrots, and roast again for 10 minutes, or until the carrots and nicely glazed, and slightly charred.
For the topping, toast the nuts, before mixing everything together with the oil and lemon juice, tasting for salt and pepper.
The base is simple. Whip the camembert in a small food processor, with a tsp of creme fraiche. Decant into a bowl and mix in a couple more tablespoons of creme fraiche and mix by hand.
To plate, add our camembert cream, spread over the platter, place our honey roasted carrots, with any excess honey, and garnish with our carrot top salsa macha!
