Hazelnut & Mustard Carrots


50g whole blanched hazelnuts.
2 tsp Dijon mustard.
1 tsp red wine vinegar.
2 tbsp dry sherry.
50ml vegetable oil.
500g carrots sliced.


Toast the hazelnuts in a dry non-stick pan until golden. Then roughly chop or crush. Whisk the mustard with the vinegar and sherry, then slowly pour in the oil, whisking all the time. Season and set aside.
Boil the carrots for 3-4 mins until just tender, drain and Transfer back into a pan. Pour over the dressing, stir to coat, put in the oven and roast for 20min at 200 degrees C, then tip into a serving dish. Scatter over the hazelnuts and serve.