Roasted Carrot Risotto

Preheat the oven to gas 7, 220°C, fan 200°C. Heat olive oil (3 tbsp) in a wide saucepan or deep frying pan over a low heat. Add the onions (2), sticks (2 celery) and the crushed cloves (2 garlic). Pick the leaves from half the thyme (0.25 pack) sprigs and add to the pan along with a [pinch salt]. Cover and cook gently for 10 minutes or until softened, stirring occasionally. Start 10m timer

Meanwhile, place the bunched carrots (1 pack) in a roasting tray with the whole cloves (2 garlic) and remaining thyme (0.25 pack) sprigs. Drizzle with the remaining olive oil (1 tbsp) and season with [pinch salt] and [pinch pepper]. Roast for 20 minutes until just tender and slightly charred. Start 20m timer

Add the risotto rice (300 g) to the onion mix and stir for 2 minutes to toast the rice, then increase the heat to medium. Add the dry sherry (100 ml) (or white wine) and simmer until the liquid has been absorbed. Add the hot vegan stock (1.25 litre) one ladle at a time, stirring constantly and allowing the liquid to absorb each time before adding the next ladleful. Stop when you have about 2 ladles remaining. Start 2m timer

Remove the roasted bunched carrots (1 pack) from the oven and discard the thyme sprigs. Set aside 12 of the carrots to serve, keeping warm. Add the rest of the carrots and cloves (2 garlic) (squeezed from their skins) to a food processor or blender with the remaining stock and blitz to a rough purée. Stir through the risotto rice (300 g) until fully combined, cooking for a final 3 minutes until the rice is tender. Start 3m timer

Add the 4-seed mix (3 tbsp) to a dry frying pan with a [pinch salt] and toast for 2 minutes over a medium heat, shaking the pan regularly to stop them burning. Serve the risotto garnished with the reserved carrots and toasted 4-seed mix (3 tbsp) sprinkled over. Start 2m timer