Jon Rotheram cooks an excellent vegetarian dish consisting of heritage carrots, goats’ curd, oats and hazelnuts on Saturday Kitchen.

The ingredients for the pickled carrots: 100ml white wine vinegar, 50g caster sugar, 1 tbsp chopped fresh tarragon leaves, 10 coriander seeds, 1 star anise and 1 bunch yellow heritage carrots.
For the heritage carrots, oats and hazelnuts: 100g oats, sieved, 50g blanched hazelnuts, roughly chopped, plus 4 hazelnuts, grated, for garnish, 1 tbsp grape seed oil, 1 bunch orange heritage carrots, leaves reserved, 2 tbsp olive oil, 1 tsp salt, 1 tbsp chopped fresh thyme leaves, 100ml carrot juice, 100g butter and 200ml cream.

To serve: 300g goats’ curd, mixed with a little milk and nasturtium leaves, to garnish.