Carrots have never looked so good! These inventive ideas will turn a humble vegetable into the star of any meal. With a ...

Our creamy carrot and parsnip soup makes a comforting lunch or dinner on the colder days and ticks off two of your five-a-day ...

These new dessert recipes highlight seasonal ingredients like pumpkin, apples, carrots and cinnamon, so you'll get all the ...

Make the dressing: Pulse scallions, oil, honey, mustard, lemon zest and juice, salt, and pepper in a food processor until ...

Preheat oven to 400 degrees. If carrots have tops, remove about an inch from root, and set aside. Scrub carrots and halve lengthwise. Place carrots on a parchment-lined baking sheet or roasting ...

And feel free to use whatever curry powder blend you can find for this recipe; everything from Japanese S&B to French-Indian vadouvan shines alongside carrots’ vegetal sweetness.

Cut carrots into ¼-inch rounds, add to bowl with dressing, and toss to coat. Stir in mint, cilantro and dates, and refrigerate until ready to use. The salad will keep, covered, up to 5 days in ...

His "so easy" honey-roasted carrot and parsnip recipe is set to revamp your traditional Christmas feast. A YouGov study found that a whopping 74 per cent of Brits will be munching on carrots ...

carrot ribbons, and rounds of juicy clementine and dresses them up for spring with a citrus-scallion vinaigrette so delicious, recipe creator Leah Koenig says, "I sneak it straight from a spoon." ...

This recipe allows you to enjoy the goodness of carrots and tomatoes in one soup. The flavour of this blend is enhanced by the correct amount seasoning and the garnish of cream and coriander. Chop the ...

Carrot cakes can store in an airtight container for 3 or 4 days. However, once iced with cream cheese frosting, they should be stored in the fridge. You can freeze an un-iced carrot cake for up to ...