From MasterChef Cookery Course - published by DK and priced £26.

(Serves 6-8)

  • 300g young bunched carrots
  • 2tsp cumin seeds
  • ½tsp sugar
  • Zest and juice of one small lemon
  • 2tbsp olive oil

Trim and scrape the young bunched carrots, leaving a little of the green stem in place. Place them in cold water to prevent them browning while you prepare the rest of the meal.

Drain the carrots and place them in a roasting tin along with the cumin seeds, sugar, zest and juice of a small lemon, and olive oil. Toss to coat.

Roast at 190C (375F/gas mark 5) for 30-35 minutes or until caramelised in places and just tender.