Nduja and Orange Carrotswith Garlicky Greek Yogurt

Finely grate the garlic clove into a medium bowl, then add the Greek yogurt, lemon juice, and a pinch of salt; whisk until smooth and set aside.

Peel the carrots and cut each one lengthwise into two thick halves.

Heat a skillet over medium‑high heat and add a drizzle of oil; place the carrot halves cut side down and cook without moving for 3–4 minutes until they develop a deep caramel colour.

Flip the carrots, add the 3 tsp of nduja to the pan, and stir to coat the carrots, cooking for another 2 minutes so the spice releases its aroma.

Pour the 1 cup of chicken stock into the skillet, increase the heat to bring to a gentle boil, then reduce the heat to a simmer and let the liquid reduce by half, about 4–5 minutes.

Stir in the two cold butter cubes, allowing them to melt and emulsify into the sauce, then squeeze the juice of the large orange over the carrots, mixing to create a glossy glaze.

Continue to baste the carrots with the pan sauce, turning occasionally, until they are tender when pierced with a fork, about 2 more minutes.

Season the carrots and sauce with salt and freshly ground black pepper to taste.

Plate the carrots, spoon the garlicky Greek yogurt sauce over or beside them, and garnish with a generous sprinkle of fresh chopped parsley.

Serve immediately while hot, allowing the yogurt’s cool tang to contrast with the spicy, citrus‑glazed carrots.