1 large carrot, peeled into strips
Irish champ
2 tsp garlic powder
1 lemon, zest and juice
1 radicchio, leaves separated and thinly sliced
2 spring onions, thinly sliced
50ml/2fl oz Worcestershire sauce
2 tsp freshly cracked black pepper
1 tsp runny honey
1 tbsp runny honey
2 tsp dried oregano
pinch salt
4 tbsp black Irish butter
2 whole eels, both cut into 3, skin on, bone in
50ml/2fl oz tomato juice