Ottolenghi’s newest cookbook Simple, emphasizes quicker ways to achieve taste. He adds interesting spicing and using cooking methods that are not fiddley.

There is lots of oven-baking in this book, including these roasted baby carrots. The pomegranate seeds at a pleasant crunch and punch of colour to the dish.

Serves: 4, as a side
Ingredients

• 2 tsp cumin seeds

• 2 tsp honey

• 2 tsp rose harissa

• 1½ tbsp unsalted butter, melted

• 1 tbsp olive oil

• salt, to taste

• 1¾ lb thin baby carrots (or regular carrots cut into long batons), peeled and stems trimmed

• ½ cup cilantro leaves, roughly chopped

• ½ cup pomegranate seeds (from ½ pomegranate)

• 2 tsp lemon juice

Method

Preheat the oven to 475 F.

Mix the cumin, honey, harissa, butter, oil and 3/4 tsp salt in a large bowl. Add the carrots, mix well, then spread out on a large parchment-lined baking sheet. You don’t want to overcrowd the carrots, so use two sheets if you need to.

Roast for 12-14 minutes, until the carrots are beginning to brown but still retain a bite, then remove from the oven and set aside to cool.

When ready to serve, mix the carrots with the cilantro, pomegranate seeds and lemon juice to serve.

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