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large knob of ginger, peeled and diced 2 long red chillis, sliced 1 tbsp red curry paste 1 courgette 2 carrots

Ingredients: 6-8 cabbage leaves 4-5 sweet potatoes, chopped 2 apples, chopped 3 carrots, chopped 1/2 Roast the butternut and carrots with the butter at 180°C until tender, about 20 minutes to a half-hour

sliced 4 onions, sliced 1 head garlic, sliced 1 red pepper, sliced 2 sweet potatoes, grated A handful of carrots

tomatoes and aubergines, I decided to try a similar strategy but with winter veg: butternut, pumpkin and carrots Ingredients: 1 rabbit, in pieces 4 red onions, in eighths 3 big carrots, roughly chopped 1/4 of a small

We tend to serve it on a bed of spiralised and sautéed veg, usually carrots and courgettes. For the veggie beds: 3 courgettes, spiralised 2 carrots, spiralised 2 onions, spiralised 1 tbsp peanut Meanwhile, heat the oil in a large pan over medium high heat. sauté the onion for a minute then add the carrot

large potatoes 1 large beetroot 2 courgettes (or zucchini depending on where you're from) 3 medium carrots Preheat oven to 210°C. 2) Grate your potatoes, beetroot, carrots, courgettes, and cheese.

olive oil 1 head garlic, minced 3 1/2 - 4 c arborio rice 4 c beef stock 2 c pork sausage, chopped 8 carrots Add the stock and bring to a simmer, stirring. 2) Meanwhile, in a saucepan, fry the sausage and the carrots Cook until the carrots are fork-tender, then set aside. 3) Once the rice has absorbed the stock, still

on hand suggested a rösti to me, but I wanted to cook it in the leftover juices from honey and lime carrots Difficulty: Easy Ingredients: 2 sweet potatoes, roughly chopped 2 large potatoes, roughly chopped 4 carrots honey Salt and pepper to taste 1 c cheese / dead fondue 1 spring onion, chopped 1) Parboil potatoes, carrots When beginning to crisp, add the grated potato, carrot and sweet potato, and the cabbage.

Ingredients: 2 c peas 1 tbsp olive oil 2 onions, chopped 4 potatoes, chopped 2 carrots chopped. 2 tbsp Add potatoes and carrots and sauté for a minute longer, then add the peas and enough water to cover the veg. 2) Bring to a simmer and cook until the potatoes and carrots are tender.

peanut oil 300-400g pork, cubed 2 onions, sliced 1/2 head garlic, minced 1 yellow pepper, chopped 2-3 carrots Cover the wok and lower the heat, allowing the carrots to cook until tender and the pork to cook through . 4) When the carrots are about 1-2 minutes shy of being done, add the bok choi and the noodles and mix