By special request we have more suggestions for carrots this week… it seems there’s a few of you out there with a carrot backlog! Also, it’s the time of year when ideas for homemade Christmas pressies start to enter our minds. Why not try this this citrus-y carrot marmalade: recipe from Darina Allen from olivemagazine.com.

Carrot ‘jam’ is a popular condiment in the Middle East. For more in the way of Persian flavours, consider adding some cardamom and/or saffron.

On the savoury front, we heartily recommend two carrot recipes on the Regather website: Uzbeki carrots (by Diana Henry) and a fantastic, fragrant carrot dhal with spinach (by Anna Jones).

Also, instead of a classic carrot and coriander soup, try a carrot soup with dill and mustard:
substitute plenty of fresh dill for the coriander leaves and add a dollop of hot mustard to cut through the sweetness. Include plenty of chopped onion and garlic, plus a small cup of red lentils for protein and texture. Use a stick blender at the end.