Baby carrots with walnut tarator

Caramelised carrots on a bed of creamy tarator (a Turkish dip) makes for a heavenly starter or a side to roast chicken.

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Step 1

For the tarator, bring a half-kettle of water to the boil. Put the walnuts, garlic, salt and some black pepper in a small food processor, then whizz to a rough breadcrumb consistency. Add the crustless sourdough and whizz again to a breadcrumb consistency. With the motor running, gradually pour in 200ml just-boiled water to form a paste. Add the lemon juice and walnut oil, then whizz again. It will be a little watery at this stage, but let it sit for 15 minutes (or a few hours covered in the fridge); it will thicken as it rests.

Step 2

Meanwhile, put the remaining ingredients (apart from the walnut pieces and chives to serve) in a large, deep frying pan with 250ml water and bring to the boil. Boil for 10-12 minutes over a high heat, shaking the pan occasionally, until all the water has evaporated and there is only a coating of buttery oil left. Tip in the 30g walnut pieces and shake the pan more often over a high heat until the carrots are caramelised all over (4-5 minutes). Remove and discard the thyme.

Step 3

Spread ½ of the walnut tarator on a plate and top with the carrots. Drizzle over any butter remaining in the pan and sprinkle with the chopped chives. Serve with the rest of the tarator on the side so people can help themselves as they wish, plus some flatbreads, if liked.