Ginger and garlic kale with carrot ribbons
Using a vegetable peeler, peel 8 large carrots into long, thin ribbons. In a large wok or pan, heat 4 tbsp vegetable oil over a medium heat. Add 2 washed, trimmed and sliced leeks and cook for 5-6 minutes, stirring frequently. Add 2 garlic cloves, 2 tsp grated fresh ginger, the zest of ½ a lemon and some salt and black pepper. Cook for one minute, stirring. Add the ribboned carrots along with 200g kale and 120ml water. Cook for 10 minutes until softened, tossing regularly with tongs. Stir in the juice of ½ a lemon and season with salt and black pepper.
Roasted carrots with carrot-top pesto
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Trim the tops from 1kg carrots and place the carrots on a rimmed baking tray. Drizzle with 2 tbsp olive oil, season with salt and black pepper and toss to coat. Roast for 30 minutes until golden brown and tender, tossing occasionally. In a food processor or mini chopper, pulse together 1 garlic clove and 3 tbsp pine nuts until a coarse paste forms. Add 30g fresh basil, 30g grated Parmesan and the reserved carrot tops and whizz to combine. Add 120ml extra-virgin olive oil and pulse until combined, then season to taste. Toss the carrots in the pesto to serve.
Harissa honey carrots
Melt 50g butter in a large pan over a medium heat. Add 450g peeled baby carrots. Cover and cook for 10 minutes until tender. Stir in 2 tbsp harissa and 2 tsp honey. Season with salt and black pepper and squeeze over the juice from ½ a lemon. Scatter with some chopped fresh coriander to serve.
Rise and shine carrot, apple and lemon juice
In a blender or juicer, combine 6 chopped carrots, 2 cored, chopped apples, the juice of ½ a lemon and a pinch of salt. Whizz to combine, then divide between two glasses to serve.
Carrot cake muffins
Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a 12-cup standard muffin tin with paper liners. In a large bowl, whisk together 190g plain flour, baking powder, ½ tsp bicarbonate of soda, ½ tsp salt, ½ tsp cinnamon and ½ tsp ground ginger. Set aside. In a separate bowl, whisk together 170g melted butter, 180g brown sugar, 1 beaten large egg, 2 tbsp plain yoghurt and ½ tsp vanilla extract. Stir in 4 grated carrots. Gradually add the dry ingredients to the butter mixture, stirring to combine well. Divide amongst the cups of the muffin tin. Bake for 25-30 minutes, rotating the tin halfway through. The muffins are ready when a toothpick inserted in the centre comes out clean. Remove to a wire rack and allow to cool completely.