Roasted carrots with toasted coriander seed butter

• baby carrots↗600g g

  (use rainbow carrots, if you can get them), unpeeled

• olive oil↗2 tsp tsp
• coriander seeds↗1 tbsp tbsp
• clementine↗1

  or ½ orange, zested

• parsley↗small bunch of

  chopped

• softened butter150g g

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Cut any damaged ends off the carrots and tip into a roasting tin. Drizzle over the oil and season with salt, then roast for 45 mins, tossing halfway through cooking.

2. 2

   Toast the coriander seeds in a dry frying pan, then grind using a pestle and mortar, but don’t break them down too much – the carrots benefit from some added texture. Leave to cool.

3. 3

   Mix the crushed coriander seeds, citrus zest and parsley into the butter. Pile the flavoured butter onto a piece of baking parchment and roll into a cracker shape, twisting the ends. Will keep chilled for up to three days, or frozen for three months.

4. 4

   Serve the carrots with a few slices of the flavoured butter on top, and grind over some black pepper. Keep the rest in the fridge or freezer for another day (see tip below).