Burnt Carrots: Combine baby carrots, olive oil, finely chopped thyme and rosemary, and season to taste. Barbecue or roast in the oven until caramelised. When plating up, place dollops of goat’s curd on top, some fresh thyme leaves and hazelnuts if you wish. You could add a little garlic to the goat’s curd. Serve with slow-roasted lamb.
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