Instructions: Trim and wash the carrots and slice them diagonally into slices about 3mm thick.

Slice the garlic cloves in half.

In a large heavy bottomed saucepan heat about 50 85 ml of the olive oil or enough to completely cover the base of the pan.

When hot add one layer only of carrot slices you will be cooking in batches.

Fry gently turning each piece over as it begins to brown.

As you turn season with salt and pepper and add a proportion about 2 tablespoons of the garlic slices.

As the garlic and carrots brown remove using a slotted spoon.

Add a further batch of carrots to the oil and cook in the same way.

Add more oil only when the carrots have absorbed what is in the pan.

These carrots have a caramelised appearance and remain separate.

The thick pieces of garlic should remain distinct.

This is best made with mature organic carrots usually available at the end of summer early autumn.

Serves 6

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