The humble carrot is a sweet and crunchy vegetable with a multitude of uses. Use them raw in salads, cut it into sticks for crudités or cooked until sweet and tender as a versatile side dish. Avoid watery boiled carrots with Tamasin Day Lewis’ recipe for buttery Carrots Vichy, or use them in her colourful Carrot and Swede Mash. Then there are recipes for pickles, soups, chutneys and even the ultimate Carrot Cake…
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Sharp, sweet and tangy, Kylie Kwong's light pickle has bite and adds a refreshing contrast to fried snacks and indulgent treats
Nutritious and delicious, Tamasin Day-Lewis's colourful mash couldn't be simpler to prepare
Home baking without effort - this fresh tasting carrot cake by Roopa Gulati is flecked with chopped walnuts and topped with a cream cheese frosting
Sophie Grigson fries crunchy balls of ground chickpeas, cumin, and fresh herbs to serve hot with fresh salad and thick, creamy yogurt
Thai flavours give Caroline Hire's vibrant salad a spicy kick that marries well with barbecued meats
From Tamasin Day Lewis, a delicious classic French dish of tender carrots in a sticky buttery glaze
The humble carrot is transformed into an exotic treat in Sophie Grigson's rendition of this traditional North African vegetable salad
A fabulous vegetable dish with a hint of spice from Silvena Rowe
Serve Sophie Grigson's deliciously flavourful carrot chutney as a tasty relish with cold meats and cheese
For a sophisticated starter or light meal try Merrilees Parker's stylish soup topped with parsley pesto and lashings of cream
