Meldreth Matters, February 2022

In Praise Of … … Carrots This month we showcase carrots. Mature carrots are better as the sweetness in carrots is controlled primarily by the amount of sucrose they contain, which increases as they age. In addition, during the first five months of storage in a cool place, carrots will actually increase their vitamin A content. Easily available in the winter, they can be used in both sweet and savoury dishes. Here are three recipes to celebrate carrots in all their glory. Enjoy.

Carrot Pakoras Prep time 10 min, cooking time 15 min, serves 4 Ingredients 3 large carrots, grated 1 onion finely sliced 25g fresh coriander chopped ½ tsp each of coriander, turmeric and cumin seeds Pinch of hot chilli 1 egg, beaten 100g of gram flour or cornflour Good pinch of salt Chutney relish 100g natural yogurt 1 tbsp lime pickle and/or 1 tbsp mango pickle chopped Handful of chopped mint Method Tip the carrots and onion into a colander set over a sink, and toss with 1 tsp sea salt. Leave to wilt for 10 minutes. Meanwhile, for the dip, combine the yogurt, pickle and mint. Chill until ready to use.

When the vegetables have wilted, wrap in a clean tea towel and squeeze out any excess water. Tip into a bowl along with the coriander, spices and egg and mix well. Add the cornflour and stir until all the vegetables are evenly coated in thick batter – it’s important that all the flour is mixed in properly.

Fill a deep, wide pan no more than two-thirds full of oil and heat to 180°C, or until a cube of bread dropped in browns in 20 seconds.

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