Green peas and roasted carrots

Serves four, as a side dish

• 6 1 cm batons large carrots
• 1.5 tbsp olive oil
• 1 tsp caraway seeds
• 1 tsp cumin seeds
• 0.25 tsp smoked paprika
• 2 tsp maple syrup
• 10g thyme sprigs
• 0 freshly ground black pepper
• 150g fresh peas
• 1 tbsp lemon juice
• 1 tsp grated orange zest
• 1 tsp tarragon
• 40g pea shoots
• 0 Pickled radishes

Step 1
Heat the oven to 220C/425F/gas mark 7.

Step 2
Put the carrots in a bowl and pour over 1 tbsp oil.

Step 3
Add the caraway and cumin seeds, smoked paprika, maple syrup and thyme, and season with a quarter-teaspoon of salt and a good grind of pepper.

Step 4
Mix to combine, then transfer to a large baking tray lined with parchment.

Step 5
Roast for 20-25 minutes, until cooked through and caramelised, then remove and set aside to cool.

Step 6
Tip into a large bowl and discard the thyme.

Step 7
Bring a medium pan of water to a boil, add the peas and blanch for a minute.

Step 8
Drain, refresh and dry, then add to the carrots with the juice, zest, tarragon, remaining oil, half a teaspoon of salt and a good grind of pepper.

Step 9
Mix well.

Step 10
Just before serving, stir through the pea shoots.

Step 11
Serve lightly chilled.

Step 12
Hold them together with a little beaten egg and breadcrumbs; grated cheddar and cottage cheese, ground spices and spring onions or barberries also work well in the mix.