Turn a few carrots into something special with the addition of Dorset Nduja
The Greek yoghurt is a great base, as people can add a little more or a little less to their carrot depending on how hot they like it.
Serves 2
Ingredients
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4 carrots, halved
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1 large orange
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50g Dorset Nduja
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1 Lemon
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250g Greek yoghurt
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1 garlic clove
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500ml chicken stock
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1 tsp salted butter
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1 handful parsley
Method
STEP 1
For the yoghurt, grate the garlic clove into the yoghurt with the juice of the lemon and mix well to combine.
STEP 2
Add the salted butter to a frying pan and fry the carrots face down until caramalised. Add the nduja and cook for 2 minutes.
STEP 3
Add the chicken stock and reduce by half. Squeeze in the juice from the orange.
STEP 4
Continue to baste until the carrots are cooked through.
STEP 5
Serve with finely chopped fresh parsley.
