Eastington@Paddington

fromOttolenghi Test Kitchen – Shelf Love (page 96) by Yotam Ottolenghi and Noor Murad

• ground allspice 
• apple cider vinegar
• garlic
• parsnips
• parsley
• Fresno chillies
• sea salt flakes
• olive oil
• coriander leaves

I sous-vide “confit” these per this method: https://www.seriouseats.com/sous-vide-glazed-carrots-recipe