500g/1lb 2oz carrots, peeled
1 punnet fresh micro coriander cress
1 garlic clove, peeled, crushed
2 pink grapefruit, peeled and segmented, segments halved
1 sprig fresh rosemary
1 sprig fresh thyme
1 handful green Gordal olives, stones removed, halved
salt and freshly ground black pepper
1 handful hazelnuts, crushed and toasted
4 tbsp hazelnut oil
50g/2oz butter
150ml/5fl oz milk