Carrots continue to arrive in the vegetable box, demanding summery recipes. I am not particularly keen on grated carrot in salads, and am far happier with spicy dishes, such as this one or the following.
1tbsp olive oil
1tsp cumin seeds
Cayenne pepper, to taste
A little salt
Put the cumin into a small saucepan over a gentle flame, and cook until toasted. Grind in a mortar or electric mill.
Cut the carrots into batons. Put water into a saucepan to a depth of 0.5cms, bring to the boil, and throw in the carrots with the oil, cumin, cayenne, and salt. Cover and simmer for 10 to 15 minutes, or until just tender, adding a little more water from time to time if necessary. Uncover the pan, turn up the heat, and cook until the liquid has evaporated; you will need to stir the contents at the end, as the carrots are left with a coating of spicy oil.