This is such a great recipe for those wonky carrots and any coriander that has bolted during the summer (you can use the flowers!) – it’s a good one for flat breads and buddha-bowl style dishes and salads.
Ingredients
3-4 carrots, peeled and chopped into thick 1cm slices
1 tbsp olive oil
1 handful chopped coriander
2 tsp soy sauce
Method
Toss the carrot slices in oil and slow roast at 140c for 1 hour
