Carrot

Cook the carrots sous vide with the lamb stock at 78 degrees Celsius for 8 hours.
Remove from the vacuum bag and rest on a tray lined with cloth.

Honey Vinaigrette

Combine all ingredients in a small bowl, do not emulsify. Season with sea salt to taste.

Honey Vinegar

1. Sterilise a glass jar in a steriliser or in a steam oven at 100 Celsius for 10 minutes.
Let cool completely.
2. Combine water and vinegar in jar stirring until homogenous, sprinkle yeast over the top and cover with a cheesecloth secured by a piece of string or a rubber band.
3. Allow to ferment until it has turned cloudy and then clear, about 6 – 8 weeks, stir occasionally to keep back any other bacteria.At this point add the raw vinegar and allow to ferment until suitably acidic, usually a further 6-8 weeks. When this is rea

Raw Cream

Gently bring raw whole milk to 38 degrees Celsius, warm a rotary cream separator, and separate into skimmed milk and single cream. Leave cream at room temperature for 8 hours to gently culture and refrigerate. Utilise skimmed milk by making skyr yoghurt.

Serving

1. Split the carrots lengthways and cook, round side down, over very hot coals. Brushing with honey vinegar and brown butter and seasoning generously. Cook until blistered and charred in places. Brush again with honey vinaigrette.
2. Add a swipe of cream to a plate and season very lightly with smoked salt. Plate the carrot and serve.