Serves: 4-6
INGREDIENTS
1 kilogram carrots, peeled
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon ground cinnamon
pinch chilli flakes
sea salt and freshly ground pepper
2 tablespoons runny honey
To finish
1 tablespoon sesame seeds, toasted
METHOD
Preheat the oven to 180°C.
Cut the carrots into long pieces about 2 cm thick. Combine the remaining ingredients, except the honey and toss with the carrots, turning to coat well.
Place on a baking tray and drizzle over the honey. Roast for about 30 minutes, turning frequently until golden and tender.
To serve: Sprinkle over the sesame seeds and place in a serving dish.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.