More ways with carrots

Teriyaki chicken with carrot purée, black sesame and chargrilled broccoli (below)

Cut 2 chicken breasts into strips, put in a bowl and pour in teriyaki sauce to cover—leave to marinate in the fridge for an hour. Cook 2 large, chopped carrots in boiling water until soft, drain and purée with a stick blender. Add a quarter of a teaspoon of sesame oil and 2 teaspoons of light soy sauce and mix well, then push the purée through a fine-meshed sieve. Thread the chicken strips onto skewers and fry in a griddle pan until cooked through. Add pieces of broccoli to the pan and allow the edges to chargrill. Serve the purée scattered with black sesame seeds alongside the chicken and broccoli. Perfect with a side of rice and quinoa.

Honey-and-thyme glazed carrots

Boil carrots in salted water until almost tender, drain and fry in a knob of melted butter with a sprinkling of brown sugar and an equal amount of honey. Add a few sprigs Of thyme and seasoning, stir well so the carrots are evenly coated and serve as a side dish.

Roasted carrots with hazelnut mayonnaise

Roast olive oil-coated carrots in a hot oven. To make the mayonnaise, whizz up 2 egg yolks in a food processor with a pinch of mustard powder, then gradually add 300ml of hazelnut oil until you have a mayonnaise. Add seasoning and a squeeze of lemon. Serve the carrots scattered with thyme and chopped hazelnuts, with the mayonnaise on the side.