Baby carrots make a lovely spring dish and when simmered in this sweet pickling stock they are perfect with a sharp and creamy goat’s cheese.
1½ cups caster sugar
1 cup white vinegar
12 baby carrots, scrubbed and trimmed
6 slices of baguette
2 tablespoons olive oil
150 grams goat’s cheese
1 tablespoon torn flat-leaf parsley leaves
sea salt and freshly ground pepper
Place the sugar and vinegar in a medium saucepan and bring to the boil without stirring.
When the sugar has dissolved add the carrots and simmer for 10 minutes. Remove the carrots to a shallow dish and allow to cool.
Toast the baguette on both sides on the barbecue or in a griddle pan, then drizzle with olive oil.
To assemble: Spread each toast with goat’s cheese and top with two pickled baby carrots. Garnish with parsley, sea salt and a grind of pepper.