We use sandy sable carrots from NATOORA, these carrots pack a flavour punch that can't be rivalled. They are salt-baked then slow smoked, ready to heat up and serve with chervil & crispy bacon.
Cook time: 8-10 minutes
1 Tray of smoked carrots
1 Pot of unsalted butter
1 Pot crispy bacon, chive & lemon zest topping
1. Preheat the oven to 180c (if you are cooking something at a higher temp, that's also fine too)
2. Cook for 8 minutes until piping hot throughout.
3. Transfer to a plate and cover the carrots in the butter with a spoon, sprinkle with the crispy bacon & chive topping.
4. Top with chervil & serve.
Allergens: Milk ( lactose) (not suitable for vegetarians)