Soak a handful of sultanas in hot water till plump. Drain. Mix grated carrot with the fruit, a squeeze of lemon juice and if liked a sprinkle of curry powder. Serve with salads or curries.

Dip carrots in flavoured oil (herb, garlic or spiced) cook on a hot griddle or barbecue turning every few minutes till tender. Serve hot or cold sprinkled with sea salt.

Boil carrots till tender, drain most of the water, drizzle with a little honey and balsamic vinegar then simmer till the mixture is thick coating the carrots. Season with sea salt, enjoy hot or cold.

My mother saved on electricity by fitting this dish into the oven while she was using it to bake or cook something else.  Equally delicious hot or cold.

Allow 450g vegetables for 3 or 4 people.

Put young carrots and mangetout into a casserole dish, just cover with boiling water, add 1 tsp each sugar and salt and a knob of butter. Cover and bake in a moderate oven for 15 minutes. Add a cup of freshly shelled peas and cook a further 5 minutes. Drain and serve.