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Take one or two each of several differently coloured beetroots. Peel and slice with a mandolin and drop, up to ten at a time, into hot oil.
Wait until the slices stop bubbling entirely – this is the moisture being driven out of them – and then cook for a minute more.
Lift out and drain on kitchen paper.
Deep-fry a sprig of rosemary, then crumble the leaves on to the crisps, along with some coarse sea salt.
Toss carrots and the unpeeled cloves of garlic in a mixture of one dessert spoon of olive oil, one dessert spoon of runny honey, a teaspoon of cumin seeds and two teaspoons of ground sumac.
Roast in a medium oven (180ºC, gas mark 4) until soft, with edges starting to caramelise.
Blend in a liquidiser or with a hand-held blender, adding two tablespoons of tahini, a good sprinkling of salt, the juice of half a lemon and a little more olive oil.
Serve warm or at room temperature, with a little ground sumac sprinkled on top.