Salt Baked Sand Carrot with Tunworth and Mr wolf’s Peaceful Turk Spice

Salt Baked Sand Carrot and Tunworth, sprinkled with Mr Wolfs Peaceful Turk Spice

Serves 4

Mr Wolf’s Peaceful Turk Spice

A mix of spice and herb that has a softness and delicacy with background warmth, with fragrant and earthy notes to it.



Recipe Created by  Damian Broom, Head Chef at Seaham Hall

Head Chef at Seaham Hall




  1. Wash and scrub the carrots but do not peel, dry and rub with rapeseed oil and season with salt.
  2. Bake uncovered in oven at 85c for around 3 hours until tender but still with a little bite.
  3. Leave to cool to room temperature.


  1. Blend the Tunworth, cheese and salt well, cook in a Bain Marie at 72c for 60 minutes then leave to cool.
  2. Blend in a processor with the cream briefly until the mix is smooth.
  3. Place in the fridge to keep cool.

Carrot Sauce

  1. Reduce the carrot juice down to 100ml
  2. Heat the butter until brown and nutty, when cool add to the juice.


  1. Mix all the ingredients together and bake at 160 until crispy.

Dill Oil

  1. Blend the dill and oil together for around 5 minutes until the puree has gone dark bright green then pass through coffee filter paper.

To Finish

  1. Split the carrots in half and warm through over a charcoal grill.
  2. Put small neat piles of the Tunworth mix onto the carrots
  3. Cover with the granola
  4. Warm the carrot sauce up and dress the plate, split with the dill oil.

Learn more about the secret ingredient, Mr Wolf’s Peaceful Turk Spice.

Learn More