Home-grown: Carrots
They’re incredibly versatile in the kitchen
Carrots sown from early spring to summer can be harvested for six months or more, from mid-spring right through to late autumn. They take about three to four months to be ready to harvest from sowing, though much sooner if you’ve grown little globe or Chantenay carrots. Dig up one or two roots to see what size they’ve reached and, once they look sizeable enough to be used, you can pick them. Carrots are incredibly versatile: popping up in salads, soups and casseroles, a classic vegetable on the side or adding moisture, texture and sweetness to cakes and cookies.
Cheesy carrot pudding
Eat this irresistible, easy, savoury pudding on its own or to accompany meat or fish: perfect with gammon and freshly-picked peas. Spoon from a basin to serve or loosen edges and turn onto a plate. Serves 2-4.
INGREDIENTS
75g (2½oz) white bread, crusts on, ideally 1-2 days old 75g (2½oz) grated carrot 75g (2½oz) mature Cheddar cheese, grated, plus 20g (¾oz) for finishing 2-3 thick-leaved chives, chopped Freshly ground black, ground white and cayenne pepper, to taste ¼ teaspoon dry mustard 1 medium egg, beaten 150ml (5¼fl oz) milk
METHOD
Preheat oven to 180C (fan oven) or equivalent. You’ll need a bu ered, 1 litre pudding basin and a roasting tin containing 2-3cm (¾-1¼in) of water. Tear or process bread into rough crumbs. Combine with carrot, cheese and chives in a bowl and season. Stir in egg and milk. Pour into prepared basin, smooth top and sprinkle with cheese. Sit basin in roasting dish and bake for 25-30 minutes until golden brown and risen. Serve hot or warm. Cold leftovers are delicious sliced and are full of flavour.