VEG BOX CHALLENGE

Make the most of any surplus produce with ideas from deputy food editor Esther Clark. This month, she shares three recipes using a veg box stalwart

How to use up the extra carrots in your fridge

Carrots are one of the most common vegetables sold on supermarket shelves or included in our veg boxes. I often buy them to add to the base of a ragu or soup, then I’m left with an excess at the end of the week. When roasted, carrots will caramelise and develop a deep, sweet flavour (especially the baby variety). Roasted carrots also pair beautifully with warming spices such as coriander or Aleppo chilli, which is why I’ve used the method in my recipe on page 97, where roasted carrots are served on a deliciously creamy, cool bed of thick labneh. You could also toss roasted carrots into a salad or with some mixed grains, lemon juice and olive oil. I also like to whizz cooked carrots into soups with punchy pesto, or a hummus-like dip (see page 97 for both ideas) – they transform a classic into something entirely different.