Explore the versatility of carrots with cakes, dips, doughnuts, fritters and more. Whether as a side or in a salad or a main, carrot never disappoints.
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.
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.
