Candied Carrot

• 20 ml (¾ fl oz) olive oil
• ½ shallot, thinly sliced

Gently heat a medium saucepan, add the oil and shallot and sweat for 2 minutes. Add the carrot, salt and fennel seeds and sweat for 5 minutes. Add the vinegars and sugar and simmer until the carrot is glazed. Remove from the heat and cool for 10 minutes, then add the lemon juice. Check the seasoning and balance — it should be sweet and sour with a hint of saltiness.