Recipe of the Month: January

Tikka Roasted Carrots, Toasted Nut Salad, Togarashi Aioli

Our recipe of the month comes from The Guide’s in-house chef, Will Bee. Using local ingredients, Will cooked up a mouth-watering dish of Tikka Roasted Carrots, that were bursting with spice and flavour. Whilst it may look a difficult dish to chef up at home, the basis of the recipe is very simple and can use fresh cheap ingredients. It makes for a perfect meal at any time of the week too, which can easily be dressed up or down according to occasion!


· 6 Young Heritage Carrots with the heads on

Tikka Marinade:

· 100g Natural yoghurt

· 1 tsp Garam masala

· ½ tsp Turmeric

· ½ tsp Chilli powder

· ½ tsp Ground cumin

· ½ tsp Ground coriander

· 1 Garlic clove, minced

· 2 tsp siracha

· Small bunch of fresh parsley

· Lemon juice and zest

· ¼ tsp salt

Saffron aioli:

· 3 Egg yolks

· 1 Garlic clove, minced

· 1tbsp Dijon mustard

· Lemon juice

· 150ml Olive oil

· 150ml Vegetable oil

· 1pinch of Saffron

· 50ml Hot water

· Salt to taste

· 2 tsp Togarashi spices

Roasted nut salad:

· 20g Coconut shavings

· 20g Flaked almonds

· 20g Roasted pistachios

· Small bunch of Carrot Heads

· 10g Cress tips

1. Gather and prepare all your ingredients.

2. Begin by making the tikka marinade. Add all the ingredients to mixing

bowl and mix until completely incorporated into the yoghurt. Add the

siracha to taste depending on how spicy you want it. Cover and leave in

the fridge for 30 minutes.

3. In the meantime, begin peeling and cleaning the carrots. Cut off the

green heads and set aside for later. Using a peeler remove a thin layer

of skin off the carrot. Next, using the green side of a sponge scrub the