Bring a large pan of water to the boil. Peel the carrots and, keeping them whole, boil them for 8-10 minutes so that they are a little soft on the outside but still crunchy in the centre.

Meanwhile, chop the coriander and pop in a large jar with a tight fitting lid. Add the vinegar, oil and garlic and shake well to mix.

When the carrots are ready, take them out of the hot water with tongs, and slice them about 5mm thick. Add them to the jar and shake well in the marinade. The heat from the carrots will help them to soak up the flavours beautifully.

When cool keep in the fridge. The oil may coagulate when cold so remove from the fridge about 30 minutes before you want to serve them.