Cranberry Gochujang Glazed Hasselback Carrots

Preheat the oven & prep the veg

• Preheat the oven to 190°C/170°C fan.
• Scrub the carrots, no need to peel them. Hasselback each carrot by cutting thin slices across the length of it, being careful not to cut all the way through. You can place the carrot between two chopsticks to do the cuts.
• Slice the red onions into wedges.

Cook the veg & make the glaze

• Add the hasselback carrots and red onions to a baking tray then drizzle them with a glug of oil and season well with salt and pepper.
• Bake in the oven for 20 minutes.
• Meanwhile, make the glaze by mixing together the cranberry sauce, gochujang and a dash of oil.
• Remove the tray from the oven and brush the carrots and red onions generously with most of the glaze, return to the oven for another 10 minutes, or until the carrots are easily pierced with a knife.

Make the whipped feta & stuffing crumb

• Meanwhile, make the whipped feta. Crumble the feta into a blender or food processor, along with the yoghurt. Add a pinch of black pepper. Be careful about adding extra salt as feta can be quite salty. Blend until creamy and smooth, then set aside until ready to use.
• Make the stuffing crumb, by toasting the panko breadcrumbs in a small pan with the pecans, until golden brown. Stir in the dried sage and set aside.

Plate Up

• With the back of a spoon, spread the whipped feta onto a serving platter, or you can serve up on individual plates.
• Scatter over the roasted hasselback carrots and red onions, then brush them with the rest of the glaze, and finish with the stuffing crumb.