carrot recipes
Here's a collection of carrot recipes from our weekly newsletters,
and some lovely ones you've sent in. If you'd like more please
have a look at our recipe index! To find out about our carrot producer and order yours click here.
Cabbage and Carrot Salad
Carrot and Artichoke Soup
Sweet Beetroot and Carrot Salad
Carrot and Celery Sauté
Easy Carrot and Coriander Soup
Carrot and Walnut Salad
Easy Carrot Cake
Carrot Soup with Spinach
Warm Carrot, Courgette and Red Pepper Salad
Carrots In Ginger Ale
Parsnip, Leek and Carrot Gratin
Winter Vegetable Frittata
Ginger Beer Carrot Coins
Carrot and Cheese Bake
Carrot and Courgette Salad
Carrot Honey Custard
Sweet Carrot Salad
Basic Veggie Burger Recipe
Parsnips and Carrots In Orange Butter
Tofu and Carrot with Soy Ginger Sauce
Carrot, Parsnip and Sausage Soup
Roasted Carrots with Thyme
Bubble & Squeak Cakes
Curried Carrot Veggie Burgers
Carrot Cake Sandwich Cookies
Carrot falafel
Carrot, butter bean and rosemary soup
Carrot, chive and goat mac n' cheese
Carrot, basil, mint and chilli egg-fried rice
Carrots with Sticky Orange Ginger Butter
Smoky Carrot Soup with a Scottish Kiss
Carrot Cupcakes
Carrot Fritters Wrapped in a Cool Leaf
Rachel's Carrot Cake Salad
Carrot, Basil, Mint & Chilli Egg-Fried Rice
Carrots in Ginger Beer
Peanut Butter Noodles
Oh-So-Virtuous Carrot Muffins
Coconut Carrot Mash
Heavenly Carrot Coriander Soup
Seedy, Spicy Carrot Salad
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- 1 green cabbage, cored and finely shredded
- 1 medium carrot, peeled and grated
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh dill
- 1/2 teaspoon chopped fresh thyme
- For the dressing:
- 1 tablespoon fresh lemon juice
- 2 tablespoons wine vinegar
- 1/2 teapsoon dijon mustard
- 1 clove garlic, peeled and crushed
- 80 ml organic olive oil
- Salt and pepper
Mix together the lemon juice, mustard, garlic and
vinegar and season to taste with the salt and pepper. Whisk in the olive oil
and set aside.Place the cabbage and carrots in a bowl. Sprinkle the herbs
on top and toss with the salad dressing when ready to serve.
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Serves 6 - 8 people
- 1 1/2 lb (700g) Jerusalem Artichokes
- 3 celery stalks, chopped
- 1 lb (450g) carrots
- 1 medium onion, chopped
- 3 oz (75g) butter
- 3 pints (1.5 litres) light stock
- salt and freshly ground pepper
Peel and slice artichokes then put them into a bowl
of cold water to prevent them from discolouring. Peel and slice the carrots.
Melt the butter in a cooking pot and soften the onion and celery for 5 minutes,
then stir in the carrots and artichokes. Add some salt and put the lid on
and let the vegetables sweat for 10 minutes on a low heat. Then pour in the
stock, stir well, put the lid back on and simmer for a further 20 minutes
or until the vegetables are soft. Then liquidise the soup. Taste to check
the seasoning, re-heat and serve.
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- 225 g beetroot
- 225 g carrots
- For the dressing:
- 2 tablespoons balsamic vinegar
- 75 ml olive oil
- Salt and pepper to taste
Boil the beetroot in their skins until tender (you
can also do this in a glass dish in the microwave). Cool, peel and then chop
the beetroot. Peel the carrots and then grate them. Mix the two vegetables
together in a dish and then pour the dressing over the top.
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- 350 g carrots, peeled and sliced
- 1/2 a head of celery, washed and cut into chunks
- 2 tablespoons olive oil
- Bouquet garni
- 1 small onion, peeled and thinly sliced
- 50 g green olives, stones removed
- Salt and pepper to taste
Heat the oil in a saucepan, add the onion and celery,
and cook gently until the onion is golden. Add the carrots, celery and bouquet
garni and season to taste. Cover with a lid and cook gently for 10 minutes,
shaking the pan frequently. Add the olives, stir and replace the lid. Simmer
very gently for a further 10 minutes.
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- 450 g carrots
- 75 g butter
- 1 medium onion, chopped
- 1&1/2 litres vegetable stock
- 1 tablespoon fresh coriander, chopped
- Salt and pepper to taste
Peel and slice the carrots. Melt the butter in a pot
and soften the onion and carrots. Add some salt; reduce the heat and cover.
Leave the vegetables for 10 minutes. Pour in the stock and herbs and stir
well. Put the lid back on and simmer for another 20 minutes or until all the
vegetables have softened.Place the contents into a food processor and liquidise.
Taste and adjust the seasoning accordingly, before re-heating to serve.
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- 500 g carrots, peeled and grated
- 25 g walnuts, finely chopped
- 85 g sultanas
- 4 oranges, peeled and thinly sliced (remove any seeds)
- 1 medium onion, finely chopped
- 1/4 teaspoon paprika or cayenne
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt and Pepper
Mix all of the ingredients together in a large salad
bowl. Chill for at least 30 minutes before serving.
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- 350 g carrots
- 125 g brazil nuts
- 225 g unsalted butter or margarine
- 225 g caster sugar
- 175 g self-raising flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground allspice
- 1 tablespoon orange juice
- 4 Organic Free Range Eggs
- 50g ground Almonds
Pre-heat the oven to 180°C/ 350°F/Gas Mark 4. Grease
and line two 18 cm (7 inch) sandwich tins. Dust the sides of the tins with
flour and shake out the excess. Peel and finely grate the carrots. Coarsely
chop the Brazil Nuts and lightly toast them. Cream the butter and sugar together
in a bowl until pale and fluffy. Sift the flour, baking powder and spice into
the bowl. Add the orange juice, eggs and ground almonds and beat well. Stir
in the carrots and brazil nuts. Divide the mixture between the tins and level
the surfaces. Bake for 35-40 minutes until it has risen and firm to touch.
Transfer to a wire rack to cool. Fill with whipped cream and smother in lemon
icing.
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This takes about 15 minutes to prepare and 30 minutes
to cook
- 450 g (1 lb) carrots, scrubbed
- 1 small parsnip, peeled and chopped
- 1 small onion, peeled and quartered
- celery rib, cut into 5 cm (2 inch) pieces
- 710 ml (1&1/4 pints) vegetable stock
- 1/4 teaspoons nutmeg
- 110 g (4 oz) spinach leaves, rinsed and tough stems discarded
- 30 g (1 oz) croutons
Combine first 5 ingredients in a heavy saucepan over
high heat. Cover and bring to a boil. Reduce heat to low and simmer 30 minutes.
Using a slotted spoon, transfer vegetables to a food processor or blender.
Add a small amount of cooking liquid and purée vegetables. Return purée to
saucepan with stock. Add nutmeg and salt and pepper to taste. Place spinach
in a food processor or blender. Add 240 ml (8&1/2 fl oz) of soup to spinach
and purée. Stir spinach purée into soup and serve hot with croutons.
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- 250 g small leafed spinach, washed and drained
- 1 red pepper, de-seeded
- 375 g carrots, cut into slices
- 450 g courgettes
- 150 ml olive oil
- Salt and pepper
Wash and dry the spinach leaves and lay them in a
shallow serving dish. Cut the courgettes in half crossways and then cut each
half length-wise in thin slices. Place the olive oil into a wide casserole
dish over low heat. Add the peppers and carrots and season with plenty of
salt and pepper. Cover the casserole dish and cook gently for around 25 minutes
or until the vegetables are tender. Stir in the courgettes, cover again and
leave for another 10 minutes. The courgettes should be tender but still have
their colour. To serve, place the warm salad with its juices onto the spinach
leaves.
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- 500 g carrots, sliced
- 240 ml ginger ale
- 2 tablespoons butter
- Salt to taste
Place the carrots in a medium saucepan and add enough
ginger ale so that it just cover the carrots - you may not need to use all
of it. Simmer over medium heat until the carrots become tender. The ginger
ale will slowly evaporate so add some more if the carrots are not ready and
there is no liquid left. When the carrots are ready, add the butter and season
with salt. Serve immediately.
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Smooth and scrumptious, this recipe will make a fine
winter dish. Serves 4-6
- 3 tablespoons butter
- 1 kg (4.4 lbs) carrots, sliced
- 1 kg (4.4. lbs) parsnips, sliced
- 1 kg (4.4 lbs) leeks, sliced
- 480 ml (16 fl oz) double cream
- 240ml (8 fl oz) single cream
- 4 tablespoons brown mustard
- 4 tablespoons sage chopped
- wedge of Parmesan, grated
- salt and pepper to taste
Heat the oven to 400°F/200°C. Put on a pot of salted
water to boil for the carrots and parsnips. While water is heating, sauté
the leeks in butter until they start to lightly brown (about 10 minutes).
Remove from heat. Add the carrots and parsnips to boiling water for about
3 minutes and drain. In a large bowl whisk the cream, mustard, sage, salt
and pepper. Taste the mixture and adjust from there. Add all the vegetables
to the cream mixture and gently stir to mix thoroughly. Pour the mixture into
a 9” x 13” baking dish, top with grated Parmesan and cover with foil. Bake
at 400°F/200°C for half an hour.
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- 2 tablespoons olive oil
- 1 small onion, peeled and finely sliced
- 2 garlic cloves, peeled and finely chopped
- 250 g (9 oz) of a selection of seasonal vegetables - potatoes, carrots,
leeks, black kale, peeled and finely sliced
- 6 large eggs, lightly beaten
- handful of fresh (or dried) rosemary, finely chopped
- 100 g (4 oz) of goats cheese or any soft cheese, crumbled.
- sea salt and ground black pepper
Fry the onion in 1 tablespoon of the olive oil in
a frying pan for until softened. Add the garlic and seasonal vegetables and
cook for a further 5 minutes. Lightly beat the eggs in a bowl and spoon in
the vegetable mixture. Add the rosemary and the goat’s cheese, and stir well.
Season to taste. Heat the remaining oil over a medium heat in the frying pan
and tip in the frittata mixture. Turn the heat down to low and cook for 7-10
minutes until the sides begin to set. Turn the frittata onto a plate, then
transfer back to the frying pan the other side down and cook for a further
10 minutes or until the frittata is golden and firm and serve.
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I know this sounds crazy but believe me – it’s good!
Orange zest is scraped off the skin of an orange and then chopped up very
small.
- 4 medium carrots
- 1/2 can of ginger beer
- 1/2 tablespoon honey
- 1 teaspoon orange zest
- juice of 1 lemon
- juice of 1 orange
- a sprinkle of salt and pepper
Turn the oven on to 190°C, 375°F, gas mark 5. Wash
the carrots, and then carefully cut them crosswise into thick coin shapes.
Place the carrots, honey, orange zest, lemon juice and orange juice in an
oven-proof sauce pan, and bring to a boil over a high heat. Then, place the
pot in the oven without a lid on, and bake for about 30 minutes. When the
carrots are cooked, add a tiny sprinkle of salt and pepper. If you can’t find
a sauce pan that can go in the oven, then bring the mixture to a boil in a
normal sauce pan and then very carefully pour it into an oven dish.
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This comforting dish is excellent served alongside roasted
chicken, potatoes and fresh greens. Serves 4
- 50 g (2 oz) butter
- 75 g (3 oz) porridge oats
- 175 g (6 oz) cheddar cheese, grated
- 450 g (1 lb) carrots, grated
- 25 g flour
- 60 ml (2 oz) milk
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
Preheat oven to 190°C, 375°F, gas mark 5. Combine
all ingredients together and spoon into a greased ovenproof dish. Bake for
30 minutes, or until cheese is nicely browned on top.
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A pungent, tangy salad delicious served with Asian, Latin
American or Caribbean food. Serves 2-4
- 1 courgette, sliced in rounds
- 2 carrots, sliced in rounds
- 1 clove fresh garlic, minced or pressed
- a splash of olive oil
- a splash of lime or lemon juice
- a handful of fresh herbs (basil, coriander, mint and parsley all work
nicely with this dish!)
- a dash of salt
Lightly steam the carrots and courgette and then set
them aside to cool. Add the garlic to a salad bowl along with the olive oil,
lemon or lime juice. Then add the cooled courgette and carrots and toss. Add
salt if you like. Now, carefully chop or tear the herbs, taking care not to
crush them, and sprinkle over the salad.
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Makes approximately 4 individual and incredible desserts.
- 4 eggs
- 240 ml/8 fl oz honey
- ¼ teaspoon salt
- 720 ml/1pt, 4 fl oz whole milk, hot
- 1 medium carrot, finely grated
- 2 tablespoons sherry
- Grated peel of 1 orange
- ¼ teaspoon ground cinnamon
Preheat your oven to 165°C, 325°F, gas mark 3. Beat
the eggs, honey and salt until frothy. Slowly whisk in the milk. Add the carrots,
sherry, orange peel, and blend them well. Pour the mixture into individual
buttered ramekins (single portion ceramic baking dishes), and sprinkle cinnamon
on the top. Set the cups in a deep baking tray, and add some water to pan
until it is halfway up the cups. Bake for 45-60 minutes, or until firm.
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This is also good with chopped apple or grapes - and
for a super healthy salad, add some raw nuts and seeds like almonds, walnuts,
sunflower and pumpkin seeds.
- 2 carrots
- 1 small tin of crushed pineapple
- 1/2 cup vanilla yoghurt
- raisins
Peel and grate the carrots and drain the pineapples.
Push at the pineapples in the strainer with a spoon, to get rid of the extra
juice. In a big bowl, mix the carrots, pineapples and yoghurt. Sprinkle raisins
on top and serve!
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Spice things up! Add corn, black beans and chilli to
the mix (plus one extra egg); top with cheese and avocado.
- 1 &1/2 teaspoons ground dry mustard
- 1 egg
- 2 small courgettes, shredded
- 1 medium carrot, shredded
- 1/2 medium onion, minced (any colour)
- 90 g dry bread crumbs
- 1/2 teaspoon each salt and pepper
Combine mustard and egg in a small bowl and set aside
for a few minutes. Combine the rest of the ingredients in a medium bowl and
toss gently. Add the mustard mixture and combine well. Shape into 4 burgers.
The burgers can be baked, grilled, fried or barbecued – if you are going to
barbecue them, you may want to pre-bake, so the burgers hold shape. Feel free
to experiment and substitute with different veggies!
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A creative and delicious side dish, especially well suited
to ham and duck. Serves 6
- 450 g parsnips, peeled or scrubbed, cut into medium-thickness coins (1/4")
- 450 g carrots, prepared like the parsnips
- 500 ml water
- 150 ml orange juice
- 2 teaspoons grated orange peel (or other citrus)
- 2 tablespoons cold butter, chopped
- Salt and pepper to taste
In a deep frying pan or wok combine the water, parsnips,
carrots and a dash of salt then bring to the boil, reduce the heat to low,
and simmer for 5 minutes. Stir in the orange juice and simmer until the veg
is tender, about 5 minutes more. Transfer the vegetables with a slotted spoon
to a bowl. Boil the remaining liquid until it is reduced to about 4 tablespoons,
then remove the pan from the heat, and stir in the peel and the butter, stirring
until the butter is melted. Add the vegetables back into the pan, toss to
warm, season to taste with salt and pepper, and serve.
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Please try this! The soft tofu soaks up the flavour of
the delicious sauce, and is just so healthy. Serves 2 as a first course or
side dish.
- 1½ tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon finely grated fresh ginger
- ½ teaspoon sugar
- 1 large carrot, scrubbed and grated
- 400 g silken or soft tofu, drained and halved
- Dash of sesame oil
Stir together the soy sauce, vinegar, ginger, sesame
oil and sugar until the sugar is dissolved. Put the tofu on 2 plates, top
with some grated carrot, and spoon the sauce over the top.
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If you don’t have either carrots or parsnips, substitute
more of the other, or use swede or potatoes. Serves 4
- 2 tablespoons olive oil
- 220 g sausages, cut into bite-sized pieces
- 2 medium onions, chopped
- 3 small parsnips, peeled and diced
- 3 medium carrots, peeled and diced
- 1 litre chicken, beef or vegetable stock
- 120 ml cream
- 1/2 teaspoon dried thyme, or 1 tablespoon fresh
- Salt and pepper to taste
Heat the oil in a large saucepan over a medium-high
heat. Add the sausage and brown it on all sides, which should take about 8
minutes. Transfer the sausage to a plate using a slotted spoon. Add the onion
to the pan, reduce the heat to medium and cook them until tender, about 5
minutes. Add the parsnips and carrots and cook for 5 minutes, stirring occasionally.
Add the stock and thyme and bring the stock to the boil. Reduce the heat and
simmer until very tender, 20-30 minutes. Puree in a blender or food processor,
and then return to the pan. Thin with cream, season, add sausage, and serve.
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A simple side dish for 2-4, or increase portions by adding
chopped onion and potato.
- 450 g carrots, cut diagonally into thick slices
- 1/2 tablespoon olive oil
- 1 tablespoon fresh thyme, or 1/2 teaspoon dried
- 1 tablespoon butter
Preheat your oven to 200°C, 400°F, gas 6. Toss the
carrots, oil and thyme in a large bowl. Sprinkle with a little salt and pepper,
and spread the carrots in a single layer on a baking sheet. Dot with butter.
Roast until they are tender and brown, about 40 minutes.
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Dazzle friends with this posh version, topped with a
fried or poached egg, and a side of sliced tomatoes drizzled in balsamic.
Makes 4 cakes.
- 500 g potatoes, peeled, boiled and drained
- 125 g shredded green cabbage
- 2 medium carrots, finely chopped
- 3 rashers of smoked bacon, chopped
- 1 tablespoon frying oil
- 2 medium garlic cloves, crushed
- 1/2 medium onion, finely chopped
- 3 tablespoons chopped mixed fresh herbs
- Salt and pepper to taste
- Lightly seasoned plain flour for coating
Blanch the cabbage and carrots in boiling water for
3 minutes (unless you're using cooked leftovers) and then drain them. Fry
the bacon in a non-stick frying pan over a medium heat, then remove the bacon
with a slotted spoon and drain it. Add oil to the pan and sauté the onion
and garlic over a low heat until softened. Combine the onion and garlic, potatoes,
cabbage, carrot, bacon and herbs in a large bowl and mix well. Season the
mixture with salt and pepper. Shape the mixture into four cakes or patties
and toss them in the flour to coat. Heat about 1cm of oil in the pan and fry
the cakes for about 4 minutes on each side, or until slightly browned and
holding together.
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Much better than the frozen variety! Makes 4 burgers
- or make mini-burgers, by shaping the mixture into 8-10 tiny patties and
serving on small dinner rolls with a dollop of chutney.
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 200 g cooked and drained chickpeas
- 4 medium carrots, grated
- 1 handful chopped walnuts
- 3 tablespoons chopped fresh coriander leaves
- 1/2 teaspoon salt
- pepper to taste
- Plain flour
- 4 slices cheddar cheese
Heat 1 tablespoon of oil over a medium heat in a large
saucepan. Add the onion and sauté, stirring, 2 for minutes. Add the spices
and sauté, still stirring, for another 4 minutes. Transfer the mixture to
a food processor, add the chickpeas and pulse the mixture until well chopped,
but not pureed. Transfer the mixture to a large bowl, and mix in the carrots,
walnuts, coriander, salt and pepper. Form into 4 patties, using plenty of
flour to dust your hands and prevent the patties from getting sticky. In a
large non-stick frying pan heat the remaining oil over a medium heat. Cook
the burgers until the bottom is deep golden brown, about 3-4 minutes. Flip
the burgers, cover with the cheese, and cook 4 minutes more.
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Perfect for kids parties! Makes about 20 cookies.
- 2 tablespoons vegetable oil
- 125g plain or 175g wholemeal flour
- 1 teaspoon cinnamon
- pinch grated nutmeg
- ½ teaspoon each bicarbonate of soda and salt
- 100g unsalted butter, softened
- 60g each brown sugar & granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- 3 medium carrots, coarsely grated, liquid squeezed out through sieve or
kitchen towel
- 75g each chopped walnuts and raisins
- 200g cream cheese
- 60ml honey or maple syrup
Preheat oven to 375F/190C/gas5. Mix together the flour,
cinnamon, baking soda, and salt. In another bowl whisk together the butter,
sugars, egg and vanilla until pale and fluffy, 3-5 minutes. Mix in the carrots,
nuts, and raisins. Add the flour mixture and stir until just combined. Drop
a teaspoon of batter per cookie, 4cm apart, on greased baking trays and bake,
switching position of trays midway (to allow all cookies into top of oven),
until cookies are lightly browned, 10 to 15 minutes. Cool on the trays 1 minute;
then transfer to racks to cool. Meanwhile, mix together the cream cheese and
honey. Sandwich the flat sides of cookies together with 1-2 teaspoons of cream
cheese filling in between.
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An added veggie twist to the classic mezze dish. Makes
10 falafel
- 400g tinned chickpeas
- 1 medium-sized carrot
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh coriander
- 1/2 teaspoon crushed sea salt
- 1/2 teaspoon chilli powder
- 2 cloves of garlic
- 1/2 tsp cumin
- ½ tsp baking powder
- 2-3 tbsp flour
- Vegetable oil for frying.
Peel and grate the carrot, then put in a food processor
to chop even further. Drain the chickpeas and to the carrots in the food processor,
along with the parsley, coriander, salt, chilli powder, garlic and cumin.
Process until fully mixed and combined, but not pureed.
Sprinkle in the baking powder and 2 tablespoons of the flour, and pulse. You
want to add enough flour so that the dough forms a small ball and no longer
sticks to your hands. Turn into a bowl and refrigerate, covered, for at least
2 hours. Once the dough is well-chilled (and the gluten in the flour has had
time to relax), form the chickpea mixture into balls about the size of walnuts.
Heat 3 inches of oil to 190C in a deep pot or wok and fry 1 ball to test.
If it falls apart, add a bit more flour. Then fry about 6 balls at once for
a few minutes on each side, or until golden brown. Drain on kitchen roll –
or in a colander placed in the sink on a bed of newspaper. Best served warm,
but they are also quite nice cold. Eat within 24 hours.
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I love to have soup in the freezer. You can pop it out
to defrost in time for dinner if you fancy a lazy, and cozy night in. This recipe
serves 2, but you can easily double or triple it if you fancy making a few batches
for later.
- 2 tbsp unsalted butter
- 2 smallish leeks, white and pale green parts only - cleaned and thinly sliced
- 1 garlic clove, peeled
- 500ml chicken or vegetable stock
- 4 medium-sized carrots, peeled and thinly sliced
- 1 x 400g tin of butter beans, drained
- 2 sprigs of fresh rosemary, leaves only - finely chopped
- 75ml (or a tad more) pouring cream
- Sea salt
- Freshly ground black pepper
Melt butter in heavy medium saucepan over medium heat.
Add leeks and sauté until tender, about 10 minutes. Add the stock, the whole
(peeled) garlic clove, carrots, beans and rosemary. Bring to the boil. Reduce
heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
Purée soup in 2 batches in blender until smooth. Return to saucepan. Stir the
cream in. Thin with additional cream, if needed by 1/4 cupfuls, if desired.
Season soup with salt and pepper. Serve warm with buttered slices of crusty
bread or roast beef and avocado sandwiches.
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This has a that crazy bright orangey colour you get with
processed boxes of macaroni and cheese, but it's much healthier and is a great
one for children and adults who cannot have cow's milk. Serves 4.
- 3 medium carrots, peeled and cut into 1inch pieces
- 100g Abergavenny goat's cheese
- 15g fresh chives, finely chopped
- 300g Biodynamic curvette pasta
- 2 tsp extra virgin olive oil
Place the cut carrots in a large sauce pan, cover with
water and bring to the boil. Place a lid on the and cook over a medium heat
for 20-30minutes, or longer if needed, until the carrots are really tender.
The water may boil down so check throughout cooking and top up with water as
needed. Once cooked, drain the water. Allow to cool slightly before blending
in a food processor with the cheese and chives. Set aside and make your pasta,
according to the instructions on pack. Once the pasta is cooked, drain, return
to the pan and stir the carroty-cheese sauce through, heat for a minute or two
to warm through and serve with cherry tomatoes and crusty bread, and perhaps,
a side of garden peas with mint.
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I love egg-fried rice and this is one of my latest takes
on it. Serves 2.
- 1 medium-to-large carrot
- 150g white or brown basmati rice
- 1 tbsp butter
- 1 tsp olive oil
- 2 medium eggs
- 2-3 tsp Abel & Cole's red chilli jam
- 1 handful fresh mint
- 1 handful fresh basil
Peel your carrot and cut into 1/2cm dice - do this
by slicing in half and then cut each halve into 1/2cm thick panels, then cut
into the dice from there.
Cook the basmati rice according to the instructions on the pack - i.e. bring
a pot of water to the boil, stir in the rice, bring back up to the boil and
cook for 10-12 minutes. Add the carrots to the pot with the rice a minute
or so after you've added the rice. Once your timer bleeps (or your clock says
the 10-12 minutes is up) drain the carrots and rice.
Slowly melt the butter in a wok or large frying pan. Whisk the egg and add
it. Once it starts to set, scramble it in the pan, add your rice and carrots
and fold it into the egg, cooking over medium heat until the egg is cooked
through. Add the 1tsp of olive oil if needed to keep the mix from drying out
and to help cook the egg. Once the egg is fully cooked, take off the heat.
Stir through the chilli jam, until it melts into the rice. Roughly chop the
herbs and fold through. Serve as a light lunch or dinner, or add flecks of
roasted salmon and serve for brunch.
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This side dish is great for the cold season with all the vitamin C packed into carrots and the curing powers of fresh ginger root! Serves 4
- 2cm piece of fresh ginger root, peeled
- 100g unsalted butter
- Juice and zest from 1 clementine
- 4 medium-sized carrots, peeled and quartered lengthwise
Finely grate the ginger. Add it, the butter and Clementine zest and juice to a the bowl of a food processor. Whiz until combined and refrigerate until needed.
Steam or boil the carrots until tender. Dress with the butter and serve. This makes a lovely side for roast lamb.
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The smoke and Scottish kiss are related – this creamy carrot soup has an added touch (or kiss) of our new flaky roast smoked salmon from Inverawe. It may sound odd but it works fabulously well, giving the soup a certain je ne sais quoi that makes it extraordinary! Serves 4.
- 1 tbsp olive oil
- 1 tbsp butter
- 3 spring onions, cut inot very thin rounds
- 1 clove garlic, finely chopped
- 3 large carrots, finely diced
- 200ml white wine
- 1 litre vegetable stock
- 250ml Berkely Farm luxury pouring cream
- 200g Inverawe flaky roast smoked salmon
- A tiny pinch of sea salt
- A good grinding of freshly ground black pepper
- Fresh tarragon leaves, to garnish
Put the oil and butter in a large pan over a medium heat. When they are bubbling, add the sping onion and garlic and sauté until softened but not browned. Add the diced carrots and reduce the heat to low. Cover the pan and sweat the mixture gently until cooked - about 5 minutes. The vegetables must not colour.
Add the white wine and boil until the liquid has almost completely evaporated. Add the stock and boil until reduced by 1/3, then add the cream and 150g of the salmon and bring back to the boil.
Purée the soup in a blender, then return to the pan and season to taste.
Serve the soup hot with the remaining smoked salmon flakes sprinkled on top, and finish with a few tarragon leaves.
Alternatively, leave the soup to cool, then refrigerate and reheat the next day; this will develop the flavours further and make the soup particularly delicious.
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Makes 12 cupcake-sized cakes, or 18 smaller fairy cakes, for under £9 (8.29)
- 2 large eggs
- 150g brown sugar
- 150ml olive or walnut oil
- 200g self-raising flour, sifted (white or wholemeal)
- 3 tsp mixed spice
- 3 medium carrots, coarsely grated
- 1 tsp vanilla extract
- Finely grated zest of 3 oranges
- 3 tbsp raisins
- 300g mascarpone cheese
- 1 tbsp freshly squeezed orange juice
- 75g golden icing sugar, sifted
Preheat the oven to 180°C, gas mark 4. Place 12 paper muffin cases in a muffin tin, or use a shallower fairy cake tin and line with 18 paper cases.
Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.
Using a metal spoon, gently fold in the flour, spice, grated carrot, vanilla extract, half the orange zest and raisins, until thoroughly combined.
Divide the mixture between the muffin cases then place in the oven for 25 minutes (or 20 minutes if making fairy cakes) until well risen and golden brown. Remove from the oven and place on a cooling rack.
For the frosting, beat together the mascarpone, orange juice, icing sugar and remaining zest until smooth. Chill until ready to use. Spread liberally over the cooled cakes. Store in the fridge until ready to serve.
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You can whip these up in minutes. Makes 10-12 ping pong ball-sized fritters
- A tin of chickpeas, drained
- A mug of coarsely grated carrot
- 1 small onion, roughly chopped
- 1 egg
- 1 teaspoon mild curry powder, or your favourite spice
- 2 cloves of garlic, peeled
- A pinch of sea salt
- A glug of olive oil
- ½ tsp baking powder
- ½ mug flour
- A handful fresh coriander, roughly chopped
- Vegetable oil for frying
- Lettuce, spring greens or kale, to wrap
- Houmous, or natural yogurt, to dollop
Tip the chickpeas, carrot, onion, spices, garlic, salt, olive oil and baking powder in a food processor and pulse until the ingredients come together to form a lumpy dough. Tip into a large bowl.
Fold in the flour and fresh coriander. Press mixture together into ping pong-sized balls - add more oil if the mix seems too dry. Heat a frying pan with a 1-2cm layer of oil. Fry the balls until golden. Drain in a colander.
When cool, serve wrapped in a leaf of lettuce, spring green or chard with a dollop of houmous, yogurt and/or chilli jam. Yum.
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Serves 4 as a side.
- 3 mugs grated carrots
- 1 tsp ginger, freshly grated
- Just under ½ mug raisins
- 1 orange, juice and zest
- 2-3 thick slices stale bread
- 1 tbsp mixed spice
- 3 tbsp butter
- 4 tbsp honey
- A pinch of sea salt
- Just over ½ mug toasted walnuts
- A drizzle of olive or walnut oil
- 100g crumbly goat’s cheese
Toast the coriander seeds in a frying pan until they're aromatic. Crush and grind them to a powder. If you don't have a pestle and mortar, pop them into a metal bowl and grind them down with the bottom of a glass jar.
Mix the seeds with the mustard until well combined. Fold in the crème fraiche. Add the cider vinegar and enough olive oil to loosen it up. Season and drizzle over your favourite salad.
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Egg-fried rice is marvellous - and so much better homemade. This is a quirky, carroty take on the classic. Add your own twist or dance to this tune...
Prep time: 5 minutes
Cooking time: 30 minutes
Serves 2 as a main, 4 as a side
- 2 mugs of white basmati rice
- A glug of olive oil
- 1-2 carrots, coarsely grated
- ½ thumb of fresh ginger, peeled and finely grated
- 2 medium eggs
- A few dollops of Abel & Cole's red chilli jam, or some fresh chilli and a drizzle of honey
- A splash of soy sauce
- A handful of fresh mint
- A handful of fresh basil
- A handful of toasted cashew nuts (optional)
Cook the basmati rice according to the instructions on the pack. We prefer the absorption method where you tip the rice in a pot, cover with water. Pop a lid on. Simmer for 10-12 minutes until the rice has soak up all the water. Check a few times and add more water if needed. Fried rice is always best with cold, leftover rice. So, if you can, make the rice in advance. If not, just cook the rice a bit and carry on...
Splash a bit of oil into a wok or large frying pan. Add the carrots and ginger. Season. Cook until just soft. Add the rice. Cook for 5-10 minutes. Push the rice to one side of the pan. Take off the heat for a moment. Crack the eggs on the non-rice side. Give a quick whisk. Place back on the heat. Once the eggs are set, fold into the rice.
Add a dollop of the chilli jam. Fold together. Serve with a good splash of soy sauce, fresh herbs scattered over the top and some toasted cashew nuts, if you like. Delicious with a cup of green tea.
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Prep time: 2 minutes
Cooking time: 10-15 minutes
Serves as many or as few as you like
- A few carrots, cut into chunky batons
- A bottle of ginger beer
- A good nugget of butter
- Sea salt
Place the carrots in a medium saucepan and add enough ginger beer so that it just covers the carrots - you may not need to use all of it. Simmer over medium heat until the carrots become tender. The ginger beer will slowly evaporate so add some more if the carrots are not ready and there is no liquid left. When the carrots are ready, add the butter and season with salt. Serve immediately.
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These noodles make the perfect comfort food after a long day at work and they’re
great as you can adapt them to the veg in your box.
Prep time: 10 minutes
Cooking time: 10-15 minutes
Serves 4
Peanut Dressing
- 6 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 garlic clove, finely minced
- 1 teaspoon fresh ginger, finely grated
- A sliver of fresh red chilli, finely minced
- 2 tablespoons lime juice
- 1 tablespoon rice or cider vinegar
- 1 tablespoon honey
- 1 ½ teaspoons ground turmeric
- 4-6 tablespoons water
Noodles & Veg
- 250g soba, udon or brown rice noodles or spaghetti
- A mug of leftover roast chicken, pork, beef or duck (optional)
- 3 carrots, cut into matchsticks
- 4 spring onions, sliced
- 1 cucumber or courgette, cut into matchsticks
- A handful of thinly sliced red or green pepper, runner beans, shredded cabbage, fresh podded peas,
or any other veg you need to shift from your fridge
- A handful fresh coriander leaves
- Olive or sesame oil
Mix all the peanut dressing ingredients together until combined. You can make this
up to a week in advance. I also freezes well - a great thing to have a standby.
Cook the noodles according to instructions on the pack. Drain water off, add a splash
of olive or sesame oil. Fluff through. Set aside. Place another pan of water on
the heat. Bring to the boil. Plunge the carrots in the water and cook for 3-5, just
to soften them a bit so your jaws aren't lumbered with too much crunch. Add the
spring onions right at the end and then drain. Add a sprinkle of salt and a splash
of oil. Tip the peanut dressing into one of the pans. Place over low heat. Whisk
to mix and gently warm through. Add the noodles. Gently fold them into the peanut
dressing. Scatter meat over, if using. Arrange a handful of veg on each plate. Top
with noodles (and meat, if using). Then, layer veg and noodles until everything's
used up. Finish each plate with a handful of fresh coriander leaves and a splash
of soy sauce. Serve. Delicious with a cold beer or a crisp white wine.
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A lovely morning treat that's full of good things, and sugar and butter free.
Prep time: 10 mins
Cooking time: 15-20 mins
Makes 9-12
- 1 egg*
- 200ml natural yogurt*
- 1 orange, juice and zest
- 250g wholemeal flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- A pinch of sea salt
- 5 tbsp of honey, plus a drizzle for the tops
- 1 large or 2 small carrot, grated
- 3 tsp mixed spice
- A handful of dried fruit (raisins/chopped dates/apricots)
- A handful of nuts and/or seeds (almonds/sunflower seeds)
- 2 tsp grated orange zest (optional)
- Olive oil to oil muffin tin
- A pinch of oats and nuts/seeds for the top
Whisk the egg with the yogurt, juice and zest. Set aside.
Mix the flour, baking powder, bicarbonate of soda and salt. Fold in the honey, carrot, spice, fruit, nuts and orange zest. Mix. Pour the egg-yog mix over the top. Smooth it over the top of the dry mix. Then gently fold it through just until everything’s combined. Be careful not to over mix it – so fold, don't stir or whip.
Divide between 9 or 12 holes of a lightly oiled or lined muffin tin. Top each unbaked muffin with a pinch of oats and/or seeds and a drizzle of honey.
Bake at 180°C/Gas 4 for 15-20 mins, or till a skewer inserted in the centre comes out clean.
*VEGAN option: Swap the egg and yogurt for 275ml coconut milk and the honey for maple or agave syrup.
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A lovely morning treat that's full of good things, and sugar and butter free.
Prep time: 10 mins
Cooking time: 15-20 mins
Serves 4
- 4 medium carrots
- 5-6 tbsp coconut milk
- 2 tsp freshly grated ginger
- A pinch of sea salt
- Juice from 1 lime
- A handful of coriander
Finely dice the carrots. Place in a lidded pan with a pinch of salt and just enough water to just cover. Cover. Bring to a gentle boil. Reduce the heat and simmer till carrots are tender enough to mush with a fork, about 15-20 mins. Keep an eye on the water level, top up if needed.
Once tender, drain any excess water. Puree the carrots with coconut milk, ginger and lime juice. Season to taste and serve warm with some coriander on top. Delicious with honey soy-glazed mackerel and garlicky greens (see the website for recipes).
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There's a reason this one's a classic!
Prep time: 10 mins
Cooking time: 30-45 mins
Serves 6
- 1kg carrots, peeled and diced
- 1 small onion or the white of 2 leeks, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp coriander seeds, toasted and ground up (or 2 tsp ground coriander)
- A good splash of olive oil
- A little nugget of butter
- 1.2 ltr chicken or vegetable stock
- A handful of fresh coriander leaves
- A glug of single cream or a swirl of crème fraîche (optional)
- Sea salt and freshly ground pepper
Pop a large saucepan on the hob over medium heat. Add olive oil, butter, carrots, onion, garlic and coriander.
Mix. Cover and cook till they start to soften. Add the stock, season and let it bubble up.
Turn the heat down. Simmer, partially covered, for 15-20 mins or till the vegetables are tender.
Cool a little then whiz it up (in batches) till smooth. Press through a sieve for extra smooth soup. Pop the pureed soup back in the pan (give it a rinse first). Fold in the fresh coriander. Add a little cream or crème fraîche. Simmer till warmed through.
Adjust seasoning to taste and serve warm with an added swirl of cream and some fresh coriander.
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Try this salad with beetroot instead of/with the carrots. Great on its own or toss the salad with Adrian Izzard's Oriental Mix or some of John Hurd's peppery watercress.
Prep time: 15 mins
Cooking time: nil
Serves 2
- 4 carrots, coarsely grated
- A thumb of fresh ginger, finely grated
- 1 red chilli, deseeded and finely chopped or a pinch of chilli powder (more or less, to taste)
- 1 garlic clove, finely chopped
- 1 lemon or 2 limes, juice and zest
- A glug of olive oil
- A pinch of sea salt
- A drizzle of honey
- A large handful of sunflower and/or pumpkin seeds, toasted
- A large handful of fresh coriander
Mix the carrots, ginger, chilli, garlic and lemon or lime. Drizzle in a glug of olive oil and a pinch of salt. Toss.
Let the flavours mingle for at least 15 mins, or up to overnight.
Taste. Add a drop of honey to soften the heat, if needed. Finish with toasted seeds and herbs. Gently mix and serve.
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