Directions
- 1Heat the oven to 180°C/Gas 4.
- 2Spread out a rectangle of baking parchment, approximately 60 x 30cm, with the longer side towards you.
- 3Fold the parchment in half from left to right.
- 4Double-fold the top and bottom edges and secure the folds closed with bulldog clips, creating a bag.
- 5Put the carrots and clementine in a mixing bowl with the spices, bay and oil.
- 6Season well with salt and pepper and mix well.
- 7Tip them into the bag.
- 8Double-fold the open edge of the bag, and clip it closed.
- 9Sit the bag in a roasting tray.
- 10Bake for about 30 minutes; the bag should puff up.
- 11Turn out into a bowl, or open at the table.
Ingredients
- 6 carrots, peeled and chopped into 3cm angled pieces
- 1 clementine, peeled and sliced into thin discs
- 1 cinnamon stick
- 1 star anise
- 3 whole cloves
- 1 bay leaf
- 2 tbsp olive oil
- salt
- pepper
Equipment
ovenbaking parchmentbulldog clipsmixing bowlroasting tray
Tips
- For a bit of theatre, open at the table like a big bag of crisps.
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