- 100ml/3½fl oz white wine vinegar
- 50g/1¾oz caster sugar
- 1 tbsp chopped fresh tarragon leaves
- 10 coriander seeds
- 1 star anise
- 1 bunch yellow heritage carrots
- 100g/3½oz oats, sieved
- 50g/1¾oz blanched hazelnuts, roughly chopped, plus 4 hazelnuts, grated, for garnish
- 1 tbsp grape seed oil
- 1 bunch orange heritage carrots, leaves reserved
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp chopped fresh thyme leaves
- 100ml/3½fl oz carrot juice
- 30g/1oz butter
- 60g/2¼oz cream
- 300g/11oz goats’ curd, mixed with a little milk
- nasturtium leaves, to garnish
- For the pickled carrots, put the vinegar, sugar, tarragon, coriander seeds and star anise in a medium saucepan with 50ml/2fl oz water and heat until the sugar has melted.
- Heat a large saucepan of boiling water and blanch the yellow carrots until cooked but still with a little crunch. Place in iced water, drain, then put them into the pickling solution.
- For the oats and hazelnuts, preheat the oven to 150C/300F/Gas 2.
- Spread the oats and chopped hazelnuts out on a large baking tray and drizzle over the grape seed oil. Roast for 10-15 minutes, or until golden-brown, then set aside.
- Increase the oven temperature to 170C/340F/Gas 3½.
- Place the orange carrots on a separate baking tray, drizzle with the oil and sprinkle over the salt and thyme. Roast for 20-25 minutes.
- Meanwhile, heat the carrot juice in a pan until reduced in volume to a sticky consistency.
- Heat the butter and cream in a separate large saucepan and whisk continually. Reduce it in volume and cook until it turns a toffee brown colour. Add it to the reduced carrot juice.
- Drain the pickled carrots from the pickling liquid.
- Serve the goat’s curd, pickled carrots, roasted carrots, oats, nuts, carrot leaves and nasturtium leaves dressed with the carrot juice and garnished with the grated hazelnuts.