HONEY ROAST CARROTS & ORANGE WITH WALNUT TAHINI

I created this dish for the Alexandra Rose Charity “Chefs for Families” event at HelloFreshUK HQ last night.

It is my modern take on carrot tsimmes, a dish traditionally eaten at Rosh Hashanah, Jewish New Year (celebrated 29-30 Sept 2019). Sweet dishes are eaten to usher in a sweet New Year. Carrots are said to symbolise gold coins,: a dish to usher in prosperity too. During Rosh Hashanah giving to those who are in need is important and known as tzedakah.

During the Rosh Hashanah service in synagoue, a traditional instrument made from the horn of a kosher animal – usually a ram – is blown.

To wish somebody a Happy Jewish New Year, say “Shanah Tovah” which is Hebrew for “A Good Year.”

Serves 6 as a side dish

8 carrots, preferably heritage multi-coloured carrots

1 tbsp baharat, an aromatic spice mix of ground cinnamon, cumin, cardamom, coriander, paprika, cayenne, cloves & nutmeg, available as a spice mix

2 oranges, one cut into thin segments, skin on, one juiced

3 tbsp extra virgin olive oil

2 heads of red chicory

1 small bunch of parsley

Walnut tahini:

120g walnut halves, lightly roast in oven for 5 minutes at 200C, keep a handful back for decoration

120g good tahini (Belazu and Al Taj are the best)

2 cloves of garlic, crushed

3 tbsp walnut oil

3 tbsp extra virgin olive oil

large pinch urfa chilli flakes

1 tsp coriander seeds, crushed

2 tbsp good, raw honey (Bermondsey Street Bees is best)

large pinch seasalt and good grinding black pepper

3 tbsp cold water

To make the tahini: simply blend all ingredients in a food processor to form a thick, paste, adding cold water to achieve the right consistency to drizzle/dollop to your preference.

Heat oven 220C. Drizzle extra virgin olive oil over carrots (either leave whole if beautiful and small or cut in slices if using larger carrots) and sprinkle with baharat.

Roast for 10 minutes. Turn carrots with a spatular/tongs and cook a further 10 minutes.

Add orange slices, squeese over orange juice and drizzle honey generously. Cook for a further 10 minutes or until the orange slices are beginning to char.

Arrange red chicory leaves in a bowl or on a wooden platter. Add carrot and orange mixture with any yummy stickly juices. Sprinkle liberally with chopped parsley and walnuts.

Serve warm or at room temperature drizzled/dabbed with walnut tahini.