Inspired by Ottolenghi's recipe written for The Guardian Ingredients bit over 1/4cup orange juice 1/8cup red wine 1/8cup honey 2 cinnamon sticks 4 star anise 1½ tbsp coriander seeds 1 kilo carrots, peeled and cut at an angle 1/4cup olive oil 3 garlic cloves, crushed 1/2 kilo shelled peas, fresh or frozen salt and pepper Garnish: 2 ½ oz pea shoots (optional)
Method 1. To make the sauce, pour orange juice, wine, and honey into a saucepan. Add the cinnamon and star anise and bring to a simmer. Cook uncovered 20-40 minutes until reduced to a third. Set aside. 2. Preheat the oven to 200°C. 3. Heat a small frying pan over high heat. Add the coriander seeds and dry toast them for about three minutes. 4. In a bowl, mix the toasted coriander seeds, carrots, olive oil, garlic, and salt and pepper. 5. Spread the carrot mixture out on a large baking tray and bake in oven for about 15 minutes. 6. Remove tray from oven and add the sweet sauce (including cinnamon and star anise). Stir well and return to the oven for seven minutes, until the carrots are cooked through, but still have some crunch. 7. Remove from oven and allow to cool. 8. Bring a pot of salted water to a boil, then add the peas. Simmer for one minute, then drain into a colander. Run under cold water, then drain. 9. Gently stir together carrots and peas. 10. Season with salt and pepper to taste.