Seasonal local food recipe No.203 – Hugh’s carrots with almonds and cumin

This simple and delicious dish from seasonal food campaigner Hugh Fearnley-Whittingstall is a perfect way to serve the tender, flavoursome carrots in Camel CSA’s veg boxes this week.

Hugh says: “Very good with fish or chicken, and I love it with hummus and flatbread, in which case I often add some segments of orange and a squeeze of orange juice.”

Serves: 6
Preparation/cooking time: 15-20 minutes

500g carrots, peeled and sliced about 4mm thick on the diagonal
100g whole, blanched almonds
1 tbsp cumin seeds
2 tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper

Bring a pan of salted water to a boil, add the carrots, cook for five minutes, until tender, then drain.

Meanwhile, heat a large frying pan over medium heat. Toast the almonds, tossing frequently, until golden all over. Transfer to a mortar. Toast the cumin in the same pan for a few minutes until fragrant, add to the almonds, then lightly bash.

Put the still-warm carrots in a bowl, add the nuts, seeds and oil, season, toss and serve.

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