Smoked Carrot Puree With Pickled Carrot, Hazelnuts And Goat Curd

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Great British Chefs
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500 g goat yogurt


25 g caster sugar

100 ml white wine vinegar

Pinch of salt

1 carrot

2 tbsp olive oil

1 shallot, peeled and finely chopped

1 garlic clove, peeled and sliced

500 g carrots, peeled and roughly chopped

500 ml vegetable stock

Salt and pepper

4 tea bags

2 tbsp chopped hazelnuts

1 tbsp sesame seeds

Juice of half a lemon

4 tbsp olive oil

Salad leaves

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