Tag Archives: carrot

Recipe of the Week – 1st June 2015 – Carrot and Celery Risotto

I enjoyed experimentIng with the basic risotto recipe to provide something a little more interesting, and slightly more healthy. The combination of carrot and celery works well together, and is similar to one of my previous pilaf recipes, but this is much more filling! I added vegetarian Parmesan to this at the end originally, but it is just as good if you omit it to make it vegan.

Serves 6


4 tbs olive oil

1 large onion, finely chopped

2 cloves garlic, finely chopped

1 litre of good quality vegetable stock from bouillon

500g Arborio risotto rice

½ head celery, finely chopped

3 large carrots, peeled and grated

1 tsp dried tarragon

Salt and pepper to taste


1. In a large frying pan add the olive oil and sauté the onion and garlic very gently for 10 minutes, stirring regularly. Add the chopped celery and sauté for a further 3 minutes.

2. Add the rice to the pan, ensuring all of the grains are coated in the oil. Fry for a further 2 minutes.

3. Add the tarragon then half the stock, a ladle full at a time, stirring until each is absorbed. Add the remaining stock, cover and simmer for a further 10 minutes. Season to taste.

4. Add the grated carrot, and stir to combine.

5. Serve immediately with toasted bread and grilled asparagus, if desired.


Recipe of the Week – 11th August 2014 – Spicy Carrot and Chickpea Tagine

I was really impressed by this recipe when I first tried it – so much so that I I started playing around with it to try different variations! To me this tastes quite different from other tagines that I have tried, and it’s actually simpler. The level of heat can be modified quite easily by adjusting the amount of cayenne, although I do like this hot!

Serves 6


3 tbs Olive Oil
2 medium onions, chopped
6 garlic cloves, crushed
2 tsp cumin seeds
1 tsp ground cumin
4 tsp turmeric
1 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1 tbs honey (I used agave nectar to make this vegan)
4 medium carrots, sliced diagonally
3 x 400g cans chickpeas, drained and rinsed
Pinch sea salt, to taste
1 medium bunch of fresh coriander, finely chopped


1. Heat the oil in a large saucepan and sauté the onion and garlic until soft (approx. 5 minutes).

2. Add all of the spices, the agave nectar or honey, and the carrots, and sauté gently for 2 minutes. Add enough water to cover the bottom of the pan, cover, and simmer gently for 10 minutes.

3. Add the chickpeas and 50ml more water, cover and cook gently for a further 10 minutes.

4. Take off the heat, season and add the chopped coriander.

5. Serve immediately with couscous and lemon slices.

Recipe of the Week – 23rd June 2014 – Moroccan Carrot and Chickpea Salad

This is my take on a simple Moroccan carrot salad which makes a welcome change from the standard green leaf side salads I tend to usually make. This is particularly nice if marinaded in advance and chilled before serving.

Serves 4 to 6


500g carrots, peeled and coarsely grated
1 x 400g tin of chickpeas, drained and rinsed
200g flaked almonds, lightly toasted
Small handful of fresh mint, roughly torn

For the dressing
100ml olive oil
1 tbs cumin seeds
2 tbs lemon juice
1 tbs honey (I used Agave nectar to make it vegan)
Pinch cayenne pepper
1/2 tsp sea salt


1. Toast the cumin seeds in a small dry frying pan until lightly browned, cool then grind to a powder with a pestle mortar.

2. Whisk together the oil, honey, lemon juice, cumin, cayenne and a pinch of salt and set aside.

3. Combine the grated carrots, chickpeas, toasted almonds and mint in a large bowl and pour over the dressing. Toss thoroughly and chill before serving. This is very nice with pittas or flatbread.

Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie


This is another classic dish which is very easy (easier?!) to turn into a great vegetarian meal. After trying lots of different ingredients, this one became my favourite, but feel free to experiment!

Serves 6


For the filling

1 Large onion, peeled and diced
1 Red pepper, deseeded and diced
1 Large carrot, peeled and diced
2 Cloves of garlic, crushed
100g Mushrooms, sliced
200g Swede, peeled and finely diced
400g Tin kidney beans
400g Tin pinto beans
2 tbs olive oil
400g Tin chopped tomatoes or Passata
2 tsp Mixed herbs
1 tbs Tomato purée
1 tbs Sweet chilli sauce
1 tbs Soy sauce
2 tsp vegetable bouillon

For the topping

500g Potatoes, peeled and chopped
100ml Milk
25g Butter
50g Grated cheddar cheese
1tbs Soy sauce
Salt and pepper to taste


1. Add the olive oil to a large frying pan and gently sauté the onions and garlic for 5-8 minutes.
2. Add the carrots, swede, mushrooms and pepper and simmer gently for a further 5 minutes.
3. Add the remaining filling ingredients, cover and simmer gently for 20 minutes.
4. Meanwhile, bring a large saucepan of lightly salted water to the boil and add the potatoes. Boil until soft, then drain and add the milk, butter and seasoning and mash until smooth.
5. Preheat the oven to 180C
6. Spoon the mixture into a large ovenproof casserole dish and carefully layer the mashed potato on the top. Wrinkle generously with grated cheese and add a few drops of soy sauce or veg. Worcestershire sauce to aid browning.
7. Bake for 25 minutes until brown and crispy.
8. Serve immediately with fresh greens.