Ideas from the Good Food team

Middle Eastern-inspired carrot salad

Put ½ tsp orange blossom water, ½ tsp ground cumin, 1 tbsp extra virgin olive oil, the juice of ½ lemon and a good pinch each of salt and freshly ground black pepper in a jar. Screw on the lid and shake well to combine. Tip 500g grated carrots and a large handful of small mint leaves into a bowl. Pour over the dressing, season to taste and toss everything together.

Carrot fries

Heat the oven to 200C/180C fan/gas 6. Cut 500g carrots into 1cm-thick fries and mix with 1 tbsp cornflour and a little black pepper. Toss with 1 tbsp vegetable oil, spread out into a single layer on a baking tray lined with baking parchment, and bake for 40-45 mins, turning halfway through. Mix a little salt with

1 tsp finely chopped tarragon and toss with the cooked fries.

Honeyed carrot soup

Melt 2 tbsp butter in a large pan over a medium heat and cook 2 small leeks, sliced, for 2 mins until starting to soften. Add 800g roughly chopped carrots, 2 tsp honey,a small pinch of chilli flakes (optional) and 1 bay leaf, then cook for 2 mins more. Pour in 2.5 litres vegetable stock, bring to the boil, then reduce the heat. Simmer for 30 mins. Remove from the heat. Blitz with a hand blender. Season. Spoon into bowls and swirl in soured cream or yogurt. Serve with garlic bread or bacon butties.

“I make a Parsi dish called bharuchi akuri, or carrot akuri. Gujarati flavours are combined with dried fruit and nuts and béchamel. We never appreciated it growing up, so I was taken aback when everyone asked about it at my Navroze feast.” Niloufer Mavalvala, Ontario

“Thinly slice carrots on a mandoline, season, sprinkle with parmesan, pour over cream and bake.” Jacqueline Stoddart, Doha, Qatar