Trio of carrots

Get the most out of carrots by cooking them in different ways for very different flavours. Then combine the variations for a dish that has texture, sweetness, saltiness and creaminess all in one. Serve as a starter or as a side dish to roasted meat.

Pickled carrots

175g peeled carrots – use a peeler and make long strips

3 tablespoons castor sugar

100ml apple cider vinegar

½ teaspoon fennel seeds

½ teaspoon coriander seeds

Ground black pepper

Smash the seeds to release their flavours and combine with all the other ingredients. Leave for a few hours or overnight for the flavours to develop.

Carrot mousse

300g orange carrots, sliced

½ teaspoon sugar

2 tablespoons butter

100ml cream

Salt and pepper

Steam the carrots until soft. Place in a pan with butter and sugar and cook until well coated and aromatic. Put this mixture into a blender with the cream and blitz until nice and smooth.

Roasted carrots

1 pack baby heirloom coloured carrots

Olive oil

Salt and pepper

Place the carrots on a baking tray and sprinkle with olive oil, salt and pepper. Bake in a medium oven around 180°C for 15-20 minutes.