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

 

Ingredients

8 carrots, peeled and chopped into 3cm angled pieces

1 cinnamon

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.