Cookery: easy, tasty recipes that celebrate the versatility of carrots

Course: main Skill level: easy Serves: 6

300 g (10½ oz) British organic carrots, peeled and cut into batons 2 red onions, sliced

1 tbs olive oil

2 sprigs rosemary

2 sprigs thyme

A little flour, for dusting

1 x 500 g pack puff pastry

1 small egg, beaten with 1 tbs water 1 tbs balsamic vinegar

Salt and freshly ground black pepper, to taste

4 tbs pesto sauce

100 g (3½ oz) feta cheese To Garnish: rosemary or thyme sprigs.

1 Pre-heat the oven to 220 deg. C., 425 deg. F., Gas Mark 7 and grease a baking sheet lightly.

2 Put the organic carrots and onions into a roasting tin and add the olive oil, tossing to coat. Add the herb sprigs and roast for 20 minutes, or until the carrots are tender.

3 Meanwhile, dust a work surface with flour and roll out the pastry into a rectangle measuring approximately 35 x 25 cm (14 x 10 in). Transfer to the prepared baking sheet. Using a sharp knife, score a border about 3 cm (1¼ in) from the edges of the pastry, without cutting right through. Brush this border with the beaten egg mixture.

4 Allow the organic carrots and onions to cool, removing the herb sprigs. Stir in the balsamic vinegar with a little salt and pepper and toss together. While the carrots are cooling, bake the pastry for 20 to 25 minutes until risen and golden.

5 Gently press down the pastry within the border. Spread the pesto sauce over this area, then arrange the roasted organic carrots and onion on top. Crumble over the feta cheese and bake for a further 5 minutes. Serve, garnished with rosemary or thyme sprigs.