By Gary Rhodes
Orange curd rolled around cooked carrots leaves not only a glossy shine but a piquant sweet orange bite. These carrots work particularly well with the slow-cooked red wine lamb shanks on page 199.
Cook the carrots in boiling salted water until tender. Once cooked, drain off the water, leaving about 2 tablespoons in the pan. Gently stir in the orange curd until completely melted, glazing every slice, and season with salt and a twist of pepper.