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1 tbsp rapeseed oil

1 clove of garlic, crushed

1 red chilli, deseeded and finely sliced

½ tsp cumin seeds

200g (7 oz) carrots, grated

2 tbsp fresh coriander

chopped Slices of a good bread

1 clove of garlic

3 tbsp houmous

Method
Heat the oil in a pan and cook the garlic, chilli, cumin seeds and carrots for 1-2 minutes, stirring, until softened, on the Simmering Plate. Set aside to cool, and then stir in the coriander.

2, 3 and 4-oven AGA
Meanwhile toast the bread, or ‘grill’ in the Roasting Oven or on a griddle pan and rub with the clove of garlic. Spread with the houmous and top with the spicy carrot mixture.

 

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