Directions

1. Preheat oven to 140 degrees celsius.
2. Heat a deep cast iron dish with some oil. Remove the roast from the packet and allow it to breathe for 10 minutes. Brown the roast off in the cast iron dish.
3. While this is happening, prepare the teriyaki sauce. Combine tamari, sesame, brown sugar, fresh ginger and water in a bowl, mix and set aside.
4. Add the carrot to the dish with the roast, pour over the teriyaki sauce.
5. Pop in the oven for about three hours. You want it to be falling off the bone but not over done. One its done pull it out of the oven and put onto a warm plate, cover with foil. Keep the stock for our yummy leftovers recipe.
6. Turn the oven up to 200 degrees.
7. Wash the carrots and trim off the greenery, I like to leave on a cm or two for looks. I leave mine whole too. Cut them if you wish. Toss in some oil, drizzle over some honey, season with salt and pop in the hot oven. Cook for 15 minutes. Toss over some sesame seeds.
8. Heat up a pan with some sesame oil, cut the bok choy lengthways and then in half again, lengthwise. I don't cut the end off as it holds it together in a nice bunch. Brown the Bok Choy in the pan and then add a few TBSP of water and pop on the lid. Let it steam away for a minute until bright green. Remove from the pan.
9. Plate it up on a platter all together with a big bunch of coriander. You could serve it with some rice, kewpie mayo and pickled cucumber or have it as is for a lovely light dinner or lunch.