4 medium carrots grated (Ettrick Gardens)
1 tsp sea salt
1 tsp cumin seeds
1 tsp coriander seeds toasted and crushed.
3/4 cup wild thyme honey (Blueskin Bay Honey)
Salt and pepper to season
1/2 cup apple cider vinegar
1 tsp chilli flakes
1 Tbsp cornflour
In a large saucepan mix all the ingredients except carrots and cornflour. Bring to the boil over med-high heat.
Mix cornflour and a little water in a bowl to create a paste. Add cornflour paste to boiling mixture. Stir, allow mixture to boil over to a med to high heat, then add the carrots and boil for a further 5-6 mins.
Remove from the heat and put into jars and keep refrigerated.
Recipe from Elizabeth Marshall