BROUGHT TO YOU BY Telegraph Hill
Telegraph Hill’s Mānuka Smoke Infused Balsamic Drizzle makes any dish sing with its sweet, smoky, bold flavour — either simply used to finish a dish, or incorporated into a recipe as a game-changing glaze.
Serves: 4 - 6
INGREDIENTS
2 large bunches baby carrots, tops trimmed and scrubbed or peeled
1/3 cup toasted pine nuts, to serve
GLAZE
¼ cup Telegraph Hill Mānuka Smoke Infused Balsamic Drizzle
2 tablespoons Telegraph Hill Extra Virgin Olive Oil
2 tablespoons runny honey
4 teaspoons sriracha hot sauce
½ teaspoon Telegraph Hill Mānuka Smoked Marlborough Sea Salt
SMOKY CHICKPEAS
3 tablespoons Telegraph Hill Extra Virgin Olive Oil
400-gram can chickpeas, drained and rinsed
1 teaspoon sweet smoked paprika
½ teaspoon each fine garlic powder and onion powder
Telegraph Hill Mānuka Smoked Marlborough Sea Salt and ground pepper
GARLIC YOGHURT
1 cup Greek natural yoghurt
2 cloves garlic, crushed
2 teaspoons finely grated lemon zest
1 teaspoon lemon juice
2 teaspoons Telegraph Hill Extra Virgin Olive Oil
METHOD
Preheat the oven to 180°C fan bake.
Put the carrots on a large roasting tray.
GLAZE: Combine all the ingredients in a bowl. Pour half of the glaze into another small bowl and set aside for serving. Toss the carrots with the remaining glaze, spread out into a single layer and roast for about 30 minutes, tossing again halfway, until tender and caramelised.
CHICKPEAS: Heat the oil in a large frying pan, add the chickpeas and cook for 2 minutes. Add all the remaining ingredients and cook for 1 minute tossing to coat the chickpeas in the spices. Season with smoked salt and pepper.
YOGHURT SAUCE: Put all the ingredients in a bowl and stir together. Season with smoked salt.
TO SERVE: Spread the yoghurt sauce on a plate and spoon over the chickpeas. Pile on the carrots, scraping out any juices left on the tray. Top with the pine nuts and drizzle over the reserved glaze.
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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.