Contact Us

Stirring  Creativity  Ltd  

Floor 2, The Fire Station, 139 Tooley Street,
London SE1 2HZ

Tel: 0777 616 4615

Contact – 


full contacts


86 West St
Dormansland, RH7 6QS
United Kingdom


Just-pulled carrot, snap pea + cashew

Simon Boyle

This side dish makes the best of the freshest carrots and spirited seasonal flavours and textures.


Stuff you’ll need

20ml sesame oil
20ml olive oil
300g baby carrots
300g sugar snap peas
50g cashew nuts
50ml sweet chilli sauce
20ml honey
3 limes sliced into wedges
20ml rice wine vinegar

Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes

Get stuck in

1. In a hot wok stir fry the carrots in the sesame oil and olive oil. After 2-3 minutes they should start to blister. Add the cashew nuts and continue to fry for 2-3 minutes.

2. Toss in the sugar snap peas and lime wedges, and continue cooking for a minute or two.

3. Pour in the sweet chilli sauce, honey and rice wine vinegar and cook until the carrots and peas are cooked.

4. Place into a bowl and serve immediately.