Roast spatchock with baby carrots, chickpeas and chermoula butter recipe - Preheat oven to 240°C. Toss carrots, onion and half the oil in a large roasting pan to coat and season to taste.
Carrot and burghul salad recipe - Preheat oven to 200°C. Spread carrots on an oven tray, drizzle with 2 tbsp olive oil and roast until tender and browned on the edges (12-15 minutes).
Tofu poke bowl with pickled carrot recipe - For pickled carrot, combine ingredients in a bowl, season to taste and stand at room temperature to pickle for 1 hour.
Furikake lamb rack with carrot-ginger puree recipe - Preheat oven to 220C. Toss carrots in 40ml olive oil in a roasting pan, season and roast until tender (15-20 minutes).
This is the perfectly light summer salad - shredded beetroot and carrot work wonders with smoke trout, while a horseradish dressing adds a tangy touch.
Artichokes can be divisive, but Curtis Stone's pickled side dish, sprinkled with thyme and lemon rind, will certainly bring together even the toughest of crowds.
