FOOD | SEASONAL STARS
JAMIE’S TIP
HASSELBACK CARROTS W i th a b u t t e r y clementine glaze Supercharged with honey, garlic and bay, these caramelised hasselbacks are not your everyday carrot. Glossy, gorgeous, and a total joy to eat. Serves 6 Takes 1 hr 45 mins Cost per serve 28p 1kg large carrots olive oil 1 bulb of garlic 4 fresh or dried bay leaves 4 clementines 50g unsalted butter 1 tsp runny honey 1 tbsp red wine vinegar
1 Preheat the oven to gas 4, 180°C, fan 160°C. Scrub and trim the carrots. 2 cÉ ã ÉÂ ã«Â ã place the carrots, one at a time, on a board lengthways between the handles of 2 wooden spoons (to stop the blade going all the way through), then carefully slice along the length at 0.5cm intervals. 58
3 Spread the carrots out over 2 large roasting trays, drizzle with 2 tbsp oil, season with sea salt and black pepper, and toss well. 4 Place the bulb of garlic and 2 bay leaves into each tray, then cover with tin foil and roast for 1 hr. Remove the foil and cook for a further 20 mins. 5 Meanwhile, make the glaze. Finely zest the clementines into a small bowl and squeeze in all the juice. Melt the butter and whisk it into the juice, along with the honey and vinegar. Season to taste. 6 Pour the glaze over the carrots, turning until well coated, and return ãÉ ã¨ Éó  ¢É  » Á«ÂÛ É until golden and sticky. Pinch the garlic from its skins, then serve. Each serving contains Energy
797kJ 192kcal 10%
Fat
Saturates
Sugars
Salt
11.7g 5.1g 11.0g 0.3g 17% 26% 12% 5%
of the reference intake. See page 144. Carbohydrate 20.6g; Protein 2.5g; Fibre 5.0g Source of fibre, which supports the normal function of the digestive system
BRING ON THE BRUSSELS For a lovely sprout recipe, celebrating the deliciousness of sausagemeat, sweet apple and festive classics onion and sage (all great flavour friends for sprouts), visit tes.co/ jamiesbrussels. And for some great tips on how to cook with sprouts, turn to p8.
RECIPES © JAMIE OLIVER PORTRAIT PHOTOGRAPHY © JAMIE OLIVER ENTERPRISES LIMITED, BY DAVID LOFTUS FOOD PHOTOGRAPHY © JAMIE OLIVER ENTERPRISES LIMITED, BY TARA FISHER FOOD PREP PHOTOGRAPHY © JAMIE OLIVER ENTERPRISES LIMITED, BY ELLA MILLER
Prepare a day ahead up to step 4, then glaze and reheat just before serving