Turkey in barley miso with glazed baby carrots

Preheat the oven to 180C/gas 4.

Combine the barley miso, fresh ginger paste, garlic paste, shichimi pepper and chopped shallots in a food processor. Purée until smooth, then mix in the soy sauce, sake, mirin and oil.

Season the turkey with sea salt and black pepper. Place it in a hot roasting tin over a high heat and seal on all sides. Brush the barley miso baste all over the turkey and roast for approximately 3 hours or until the bird is done.

Meanwhile, make a carrot purée. Put the chopped large carrots in a small pan of water, bring to a boil and cook until very tender. Allow them to cool, then use a blender to purée the carrots with some of the cooking water. Set aside 225ml of carrot purée to use later.

To cook the baby carrots, in a small saucepan combine the butter, rosemary, garlic, pinch of salt and 425ml of water. Add the baby carrots and bring to a slow simmer. Cook for 5 minutes then remove from the heat and leave to cool to room temperature.

In a small bowl, whisk together the honey, sansho pepper, five-spice powder, umeboshi paste and ginger paste to make a glaze.

Shortly before you are ready to serve, while the turkey is resting, heat the carrot purée in a small saucepan and keep it warm.

Drain the cooked baby carrots then return to a clean pan and place over a medium heat. Pour over the honey mixture, bring to a simmer and allow the honey reduce and caramelize a little.

Spoon the warm carrot purée onto serving plates. Top the purée with the glazed baby carrots and garnish with fresh coriander leaves. Carve the rested turkey and sprinkle with sliced spring onion before serving with the carrots.