A theatrical technique that seals in the flavour and lets the veg cook in its own moisture. You’ll need baking parchment and some bulldog clips or a stapler. You could use a dash of masala or mulled cider instead of water.
Serves 4, prep 5 mins, cook 30 mins
8 carrots, peeled and chopped into 3cm angled pieces
1 star anise
3 whole clove
1 bay leaves
knob of butter
Method using a food processor
- Heat the oven to 180°C/Gas 4.
- To make the bag, spread out a rectangle of baking parchment, approximately 60 x 30cm, with the longer side towards you. Fold it in half from left to right. Double-fold the top and bottom ends and secure the folds closed with bulldog clips.
- Put the carrots in a bowl, season well with salt & pepper and mix with enough oil so that the seasoning sticks to them.
- Tip them into the bag with the spices, bay, butter and a dash of water.
- Double-fold the open edge of the bag and clip it closed.
- Sit the bag in a roasting tray and bake for about 30 minutes; the bag should puff up.
- Turn out into a bowl or open at the table like a big bag of crisps.