- 500g small carrots
- 100mls vegetable oil
- 2 tsp cumin seeds
- juice 1 large lemon
- salt and freshly milled black pepper
- 2 tbsp clear honey
Peel the carrots and top and tail.
Split in half from top to tail, then cut into quarters.
Heat the oil in a baking tin in a hot oven, 200 C, Gas 6-7, for about 10 minutes.
Meanwhile, bring a pan of salted water to the boil, add the carrots, bring back to the boil and simmer for 1 minute.
Drain well, then carefully lay in the very hot oil and season well with salt and pepper and return to the oven.
Cook for 30 minutes, then carefully turn over and return to the oven for a further 30 minutes, until crispy on both sides.
Pour on the honey, seeds and lemon juice over and cook for a further 5 minutes to glaze. They will burn very quickly, keep an eye on them.
Serve piping hot and golden brown.