Spiced Carrots with Pickled Bramley Apples and Goat’s Cheese
By OcadoLife
Published on 06 March 2026
The warm, smoky flavours of ras el hanout roasted carrots balance beautifully with the bright, tangy notes of goat’s cheese and apple pickle in these gluten-free Spiced Carrots with Pickled Bramley Apples and Goat’s Cheese. The recipe is from Patrick Williams – South African-born chef and founder of London restaurant Kudu – and is the ideal side for the braai-like flavours of his Slow-braised Lamb Shoulder with a Miso Caramel Glaze; search for the recipe online.Time and servings
40 minsTotal time
6Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 500g carrots
- 4 tbsp olive oil, plus extra for drizzling (optional)
- 2 tbsp ras el hanout
- 1 cauliflower, chopped into florets
- 400ml milk, plus a little extra if required
- 1 medium Bramley apple, cored and sliced into matchsticks
- 1 tsp lemon juice
- 50g goat’s cheese
- 2 dill stalks, broken into small sprigs
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. In a roasting tin, toss the carrots with 2 tbsp olive oil and the ras el hanout. Cover with foil; roast for 20 mins. Remove foil; cook for 10-15 mins more until charred.Step 2
Place the cauliflower in a pan with the milk. Cover and cook over a low heat for 20 mins until tender. Blitz with half the milk until smooth (add a splash more milk if needed).Step 3
Put the apple in a bowl with the remaining oil and the lemon juice; leave to marinate for 5 mins.Step 4
Spoon the purée onto a platter. Top with the carrots, apple, goat’s cheese, dill and a drizzle of oil, if liked.