Step 1: Place currants into small plastic container, cover with a quarter cup of the Verjuice and let stand until reconstituted.

Step 2: Fill a good sized pot with water. Add salt to make the water ‘salty like the sea’ and bring to a boil.

Step 3: Trim the carrot tops but don’t remove them all together, leaving about 2 centimetres at the top.

Step 4: Blanche the carrots in the boiling water for approximately 3 to 5 minutes. To check if carrots are ready remove a carrot from the boiling water; sliding a clean muslin cloth over the carrot should remove the skin. Pull when ready and repeat the removal of skin with the cloth to all the carrots whilst carrots still warm. Allow to cool and cut in half lengthways.

Step 5: In the sauté pan, toast the pine nuts over a low heat until light brown. Do not go darker or pine nuts will taste burnt. Remove the pine nuts from the pan and set aside.

Step 6: Heat the butter in a large fry pan over a medium heat until melted and beginning to sizzle. Add the carrots and increase the heat to take the butter to nut brown. This will take 5 to 6 minutes.

Step 7: Add the remaining volume of Verjuice to the pan and let cook with carrots to form a syrup.

Step 8: Strain the currants and add them to the carrots along with the parsley and pine nuts. Place onto the serving dish.

Step 9: Top with goats cheese and serve warm.