The humble carrot is an ingredient that is more often than not pushed to the side, used as a simple vegetable add-on, instead ...

(The time will depend on how thick the carrots are.) Whisk the honey and lemon juice together. Take the tin out of the oven and drizzle over the honey and lemon mixture. Pick the thyme leaves off ...

Bring stock to a boil. 2. Add onions, lemon juice, salt, half of the coriander leaves and black pepper. 3. Bring to a boil and simmer for a minute. 4. Place the rest of the dhania leaves in the soup ...

Preheat the oven to 400 degrees. Lay the peeled whole carrots on a baking sheet. Mix together all ingredients of the glaze ...

Add blanched carrots and stir until well coated, 1-2 minutes. Remove from heat and add lemon juice. Transfer to a bowl and cover. Marinate in refrigerator at least 20 minutes or up to 24 hours.

Sweet, spicy and irresistibly caramelised, these hot honey harissa carrots bring a delicious blend ... fresh herbs and a hint of lemon, this dish offers a vibrant and bold twist on roasted vegetables.