If the tufty carrot stems are still green, leave them intact. Halve the carrots lengthways. Cut the red pepper in half, discard the seeds and stem, then chop finely. Peel the garlic and ginger and slice into very fine slivers.
Put the carrots, red pepper, garlic and ginger into a saucepan and strain in the orange and lemon juice through a sieve. Stir in the cider vinegar and spices. Cov