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ROASTED HEIRLOOM CARROTS

Preheat oven to 180ºC.

Place carrots in baking tray with a little oil and salt and roast until cooked, depending on size of carrots.

Meanwhile zest and squeeze juice into a small pan, add honey, and cumin and bring to the boil.

Once the carrots are 90% cooked, pour over glaze and return to the oven for 5 more minutes.

For the yogurt; combine sumac and yogurt, season well and serve.

PORK MIGNONS WITH GARLIC & HERB BUTTER

Pre-heat oven to 180ºC.

Remove all packaging and place mignons onto a greased baking tray.

Place baking tray in center of oven and cook for 20 minutes.

Use as a guide only, as cooking efficiencies of appliances may vary.

1 Pack of Bruemar Pork Mignons with Garlic and Herb Butter

5 mixed colour Carrots peeled and halved vertically

5g Cumin Seeds

3 Oranges zested and juiced

100ml Australian Bush Honey

150ml Yogurt

20g Sumac