This is one of my FAVOURITE dishes and we served it up to the 100 or so people that came to Arabian nights. Easy.. and unforgettable. Suzanne’s amazing Harissa has been tracked down by, Gordon Ramsey, no less to accompany a soft shell crab recipe of his at Maze Restaurant.

• 1kg carrots, washed and sliced
• 2 tablespoon olive oil
• 3-6 cloves crushed garlic
• 1 teaspoon (or more!) Suzanne Quintner’s harissa
• 3 tablespoon red wine vinegar
• 3 tablespoon brown sugar

• Attractive Earthenware Serving Dish or Tagine that can be used in oven or on top of stove.
• Suzanne Quintners Harissa available at Taste.

Saute carrots in oil, then add garlic and other ingredients and cook uncovered until carrots are tender and caramelised (you can do this in the oven as well).

Sprinkle with caraway seeds or sesame seeds. Salt to taste. It’s great served cold at a picnic or bbq as well.