Ingredients
- 6 heritage carrots or organic if unavailable
- 3 breakfast radishes
- 200 g coffee beans
- Sprig of chervil
- 2 table spoons white wine vinegar
- 2 tablespoons caster sugar
- Lemon juice
Method
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Give the carrots a good wash but do not peel them. Trim off 2cm from the top and bottom of the carrots and reserve. Give the large pieces a brush with a touch of rape seed oil and season with sea salt
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Tip the coffee beans into a roasting tray and place the carrots on top. Cover the tray with foil and bake at 170 for an hour or until they are tender and cooked through.
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Run the smaller pieces of carrot through a juicer and gently warm this, adding a touch of salt and lemon juice to bring out the flavour.
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Stir the vinegar and the sugar together until dissolved.
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Slice the larger reserved carrot pieces very thinly and add to the vinegar mix.
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Slice the carrots into random pieces dress with a good amount of the warm juice and garnish with thinly sliced radish, pickled carrots and chervil leaves.
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