The Whole Carrot: Chamomile Root, Fermented Pear & Ash

1. 01

   Infuse the oil

   Gently warm rapeseed oil to 50°C — it should be warm enough that your finger hovers, but just. Scatter dried chamomile into a clean jar, pour the warm oil over, cap it, and leave in a dark cupboard for 24 hours. This is patience work, not faffing about.

   ~5 min
2. 02

   Prepare the carrots

   Scrub the whole carrots under cold water. Using a mandoline or sharp knife, slice one carrot paper-thin lengthways — these ribbons go raw into the finished plate. Take the second carrot, cut it into four long batons, toss with sea salt and a squeeze of the chamomile oil, and set on a baking tray.

   ~10 min
3. 03

   Roast the carrot batons

   Into a 200°C oven for 25–30 minutes. You want colour at the edges — caramelisation, not charring — and they should bend without snapping. The kitchen will smell like nutmeg and honey. Drain any excess oil off the tray onto a small bowl for finishing.

   ~28 min
4. 04

   Make the carrot ash

   While the batons roast, take a small handful of raw carrot trimmings, spread on foil, and char them hard in the oven at 220°C for 8–10 minutes. Once cool, grind or crumble into fine ash. Taste a pinch — it should be bitter-sweet and distinctly carrot. Mix with vegetable ash (1:1) and a tiny pinch of sea salt.

   ~12 min
5. 05

   Warm the bread and finish the oil

   Slice the sourdough and warm it gently. Strain the chamomile oil into a clean bowl, discarding the flowers. Season to taste — you want it fragrant, not overpowering. If it's cooled, gently warm it back to 35–40°C before plating.

   ~5 min
6. 06

   Assemble the plate

   This isn't a composed plate — it's a landscape. Arrange raw carrot ribbons across the centre of a large, pale plate. Lay roasted batons on top, slightly askew. Dollop fermented pear in two or three spots. Scatter carrot ash liberally. Tear sorrel leaves and scatter. Pour warm chamomile oil around and over everything — it should pool and shine. Serve with warm bread on the side.

   ~5 min

First bite: the raw carrot ribbon snaps clean, then the roasted baton melts on your tongue with caramel depth. The fermented pear hits next — sour, umami, almost meaty. Then the chamomile oil coats your palate with something floral and grassy. The ash brings a final mineral astringency. By the third forkful you're using the bread to catch every drop, and you're thinking about ordering seconds.

• ·Don't skip the 24-hour chamomile infusion — you'll taste every hour of it.
• ·Spring carrots vary wildly; taste the raw one before you commit to salt levels.
• ·If fermented pear isn't available, use pickled rhubarb — sharp, sour, works beautifully.
• ·Carrot ash can be made 3 days ahead and kept in a dry jar — it only gets better.