Negroni Carrot Salad

For me, The Holiday Season is about bringing a little extra sparkle to each day. Perhaps taking an hour to cosy up by the fire with a hot chocolate, or meeting friends for a crisp icy walk, only to cross the threshold to the glow of a warm spiced cider. It’s the little extras, not the big flamboyancy gifts, that make the Holidays so special.

And the food doesn’t need to be extravagant to be exceptional. Just a little extra twinkle in each meal and you’ll notice the difference.

So, I make a batch of this salad and eat it mid-week to remind me that there us joy to be had in each moment. You just have to look for the shimmer and it’s there.


350g Heritage Carrots, scrubbed

2 tbsp Brown Sugar

1 tbsp Butter (use Vegan Butter if required)

5tbsp Sweet Vermouth

1 Orange, sliced


1 tbsp Gin

1 tbsp Campari

1 tbsp Orange Juice

3 tbsp Cranberry Sauce

3 tbsp Olive Oil

Salt & Pepper

Black Rice, Toasted Pistachios, Cress & Shaved Pecorino Romano to serve (optional if you are vegan)


1. Add the carrots, butter, sugar and vermouth to a frying pan and heat over a medium low heat.

2. Cover with another pan and weigh down. Cook for 5-10 minutes, or until the carrots are just tender. Remove the upper pan, add the orange slices, and increase the heat until you have a sticky glaze that coats the carrots. Turn off the heat and keep warm

3. Meanwhile, add the dressing ingredients to a small bowl and whisk to combine. Taste and adjust the seasoning with salt & pepper, it will taste a little bitter due to the Campari, but this is balanced by the sweetness of the carrots.

4. Tumble some black rice onto a platter, top with the sticky carrots & oranges and any juices in the pan before drizzling with the dressing and topping with the pistachios, cress, and cheese shavings.