Fermented carrots with miso butter and roast peanuts

To begin, ferment the carrots. Peel, top and tail the carrots, then weigh them. Calculate 2% of their weight, then add that quantity of salt to a vacuum bag with the carrots, along with 100ml of whey or water per kilo of carrots. Vacuum seal and leave to ferment for 7–10 days. You can also do this in a large Kilner jar, but it’s important to make sure the carrots are fully submerged in the liquid if you do so

For the miso butter, soften the butter but do not let it melt. Add the miso paste, stir until fully incorporated and set aside

For the carrot salad, julienne the carrots and mix with the herbs. Season with salt and lime juice to taste

Preheat the oven to 170°C/gas mark 3.5

Mix the peanuts with a pinch of salt and the spices then spread out on a baking tray. Bake for 10 minutes, or until golden. Transfer the nuts to a pan, cover with water and cook until the water reduces to the level of the nuts (keep the oven on, if ready to serve the dish). Remove from the heat and blend to a crumb consistency, or if you prefer, blend further to the consistency of crunchy peanut butter

To serve, slice each fermented carrot in half at a diagonal angle and char in a hot, dry pan on one side. Roast in the oven for 10 minutes to heat through. Once out of the oven, brush liberally with the miso butter until completely coated. Put a big spoonful of the peanut mixture on the plate and top with the fermented carrots. Add a handful of the carrot salad on top and serve