Ingredients

Method

• 1 kg organic carrots
• Olive oil, for drizzling
• 125 g soft brown sugar
• ½ cup organic cream
• 1 T rose-water
• 12 fresh organic dates, pitted and halved
• 200 g goat’s-milk cheese, broken into pieces
• Maldon salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 200°C.

Place the carrots in a roasting pan and drizzle with olive oil and a little water. Roast for 25 to 30 minutes, or until tender. In a saucepan over a medium heat, add the sugar and cream and bring to the boil.

Cook for 15 minutes, or until reduced by half, then stir in the rose-water.

Serve the warm carrots, some of them sliced and some whole, with the halved dates and goat’s-milk cheese and spoon over the creamy caramel.

Season to taste.