EMMA’S PARCEL OF CARROTS WITH CUMIN, THYME AND WHITE WINE

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The beauty of cooking ‘in a bag’ or parcel is twofold; it’s quick to prepare and mingles the flavours wonderfully by both steaming and baking at the same time. These carrots go with anything from pan-fried fish to a Sunday roast.

SERVES FOUR

PREP: 10 MINS

COOK: 45 MINS

800g (1¾lb) carrots, thickly sliced, or small similar-sized Chantenay carrots

a small glass of white wine

a few thyme sprigs

a few knobs of butter or a glug of olive oil

a few garlic cloves, smashed in their skins

2 tsp cumin seeds, toasted

½ tsp sea salt

Preheat the oven to 220°C/425°F/gas 7.

Make a parcel using a double sheet of greaseproof paper or tinfoil. Put all the ingredients in the parcel and toss until the carrots are coated. Seal the parcel and place on a baking sheet.

Roast for 45 minutes, or until the carrots are soft, or reduce the cooking time a little if you prefer them slightly crunchy.