Roast carrots with Beehive Craft Series by Peter Gordon bacon lardons, grapes and mint

Ingredients

5	Carrots (Main)
½ packet	Bacon lardons, Peter Gordon recommends Beehive Craft Series by Peter Gordon bacon lardons
4	Garlic, sliced
24	Grapes, sliced in half lengthways
1	Lemon, 1 tsp of finely grated lemon zest (or orange)
1 handful	Mint leaves, coarsely shredded or torn

Directions

1. Cut the carrots into 1/2 cm-thick rings and steam or boil until almost cooked in lightly salted water, then drain and place in a bowl.
2. While they're cooking, heat up a wide frypan. Add the bacon lardons and garlic (you may need to add a little oil or butter) and fry over a moderate high heat, stirring frequently, until they begin to go golden and slightly crisp.
3. Add the halved grapes and cook for another two minutes.
4. Toss this mixture on the cooked carrots along with the lemon zest, some salt and pepper and leave to cool.
5. An hour before serving, toss in the mint and mix well.