A very moreish warm carrot salad from ” Morito” by Sam and Sam Clark. If you can get carrots of different colours all the better.
A warming and vibrant soup from Stephen Harris. Fry the vegetables just as long as the instructions say to retain colour and flavour.
A simple and refreshing salad from ” Sea & Shore” by Emily Scott.
A delicious way with these vegetables from ” At my Table” by Nigella Lawson.
An easy, low cost and delicious soup from Claire Thomson’s ” Home Cookery Year”.
A recipe from Yotam Ottolenghi.
A thai style green curry from Nigel Slater to serve with rice.
A recipe from Peter Gordon’s ” The Sugar Club Cookbook” which can also be served chilled on a sunny day.
A refreshing salad from Morocco to serve as part of a Mezze.
Roasted carrots go well with any roast or grilled dish.I like to make this dish with carrots of different colours, sometimes sold as ” Heritage” carrots. If you cant get baby carrots use larger ones and cut them into halves or quarters so that they are all the same size.
Rainbow Room Carrot Salad was served in the restaurant at the top of the Biba store in Kensington.
A recipe for carrot salad from Moro.
Carrots Moroccan style- great with couscous and lamb!