Jono & Jules do food & wine

This is a lovely side dish to serve alongside lamb koftas or something similar. We had it for dinner with just some brown rice and that was surprisingly good too.

Creamed Carrots – serves 4

• 400g carrots, coarsely grated
• 2 garlic cloves, crushed
• a thumb-sized piece of ginger, finely shredded
• 3-4 small, hot green chillies, finely chopped
• a thick slice of butter
• 1 tsp yellow mustard seeds
• 2 tbsp cashew nuts, toasted in a dry pan or in the oven, roughly chopped
• 4 tbsp double cream
• 4 heaped tbsp natural yoghurt
• a good handful of coriander leaves
• a squeeze of lime

Melt the butter in a frying pan, then add the garlic, ginger and mustard seeds and cook for a minute before adding the chopped chillies. Stir together for a minute then add the carrots and cook for 3-4 minutes.

Stir the cream and yoghurt together and fold into the hot carrots with some seasoning. Immediately tip into a serving dish and top with the cashew nuts, coriander leaves and lime.

(Original recipe from Tender Volume I  by Nigel Slater, Fourth Estate, 2009)