Quick pickled carrots

Method

1. 1 Slice the carrots in half lengthways, then in half on the diagonal.
2. 2 Mix 250ml water, the vinegar, sugar, bay leaves, coriander seeds, peppercorns and cumin seeds in a saucepan.
3. 3 Bring to a boil, then reduce the heat and simmer until all of the sugar has dissolved.
4. 4 Add the carrots to the pan and cook for 5 mins, or until just fork tender, then remove the pan from the heat and leave to cool completely.
5. 5 Cover and chill overnight.
6. 6 It’s important to let the carrots chill for this length of time to ensure they are tenderised in the pickling liquid.
7. 7 Enjoy with cheese and crispbreads.