golden hour

Carrots, charred onion, basil and pumpkin seeds

Any left-over vegetable glaze can be stored in the fridge for up to six weeks and reused (just top up with a little water). Use to cook jerusalem artichokes, celeriac, onions, turnips, pumpkin or cabbage.

45 MINUTES | SERVES 4 AS A STARTER | EASY | V GF

carrots 4, peeled
thick yogurt 4 heaped tbsp
pumpkin seeds 2 tbsp, toasted

CHARRED ONION DRESSING

onions 2 small, peeled and quartered
red, white, apple cider or moscatel vinegar 2 tbsp
extra-virgin olive oil 5 tbsp

VEGETABLE GLAZE

unsalted butter 125g, diced
demerara or caster sugar 95g
cardamom pods 2, crushed
star anise 2

BASIL OIL

basil 100g, stem and leaves roughly chopped
flat-leaf parsley 25g, big stalks removed, roughly chopped
grapeseed oil 200ml

Put the vegetable glaze ingredients into a pan with 500ml of water