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Member recipe

Posh Carrots and Peas

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Serves 6

with orange juice, red wine, honey and spices. From Ottolenghi.

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  • 125ml orange juice
  • 60ml red wine
  • 60ml honey
  • 2 cinnamon sticks
  • 4 star anise
  • 1½ tbsp coriander seeds
  • 900g carrots, peeled and cut at an angle
  • 90ml olive oil
  • 3 garlic cloves, crushed
  • 450g shelled peas, fresh or frozen
  • salt and pepper
  • Garnish: 70g pea shoots (optional)


    1. simmer juice, wine, honey, anise, cinnamon until reduced by 1/3 (20-40 mins)
    2. dry fry coriander seeds 3 mins
    3. in bowl mix carrots, coriander seeds, garlic, oil, seasoning
    4. bake carrot mix 15 mins at 230c
    5. Add sauce to carrots and bake 15 mins
    6. remove carrots
    7. boil peas 1 min and drain
    8. mix everything and season
    9. serve with pea shoots on top

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