Every now and then it’s good to spotlight the humble carrot. This is a fantastic recipe by Diana Henry: “it’s just carrots, but not as you’ve ever had them before”. The flavour is sensational. I don’t bother with the honey though – too sweet. You can buy dried barberries and affordable saffron at Ozmen. Serve the carrot stew with rice or couscous (couscous + quinoa mixed together is great for added protein) and a dollop of yogurt. The pistachio addition is lovely but not vital.