Across the world, there is a now a drive to encourage people to eat seasonally – after all, it’s cheaper, healthier and better for the environment.  In this series of articles, DI-VE celebrates the ‘in season’ produce of the moment and offers healthy tips and recipes for making the most of them. Enjoy!

January – Carrots

Delicious cooked or raw, vegetables don’t really come easier or more versatile than carrots – and we all love them! They’re great with a variety of herbs and spices – such as cumin and coriander – or are ideal as crudités for dips or juiced with apples and oranges for a fab morning pick-me-up.

Alternatively, why not try one of these delicious recipes. Trust us, they’re anything but rabbit food!

Easy Carrot and Coriander Soup
Serves 2-3

3 carrots
2 garlic cloves
1 onion
1 inch piece of fresh ginger
water
1 vegetable stock cube
3 tbsp milk
A handful of chopped coriander
knob of butter 

This is a quick staple for any chef to whip up in a hurry. If your carrots look clean and fresh, you won’t even need to peel them (there are lots of nutrients to be found in the skin). If you have a food processor, the easiest option is to put your carrots, peeled onion, peeled garlic and peeled ginger into the processor and to whizz them up. Alternatively, chop all the veg into little chunks. Heat the butter in a soup pan and add the mixture, stirring regularly for about five minutes. When the mixture starts to colour, sprinkle in the stock cube and top with water (enough to cover the mixture, you can always add more). Bring to the boil, then simmer for 20 minutes. Transfer the mixture to a blender (or use a hand blender), adding the milk if the soup seems too thick. Finally, add the chopped coriander and blend for another few seconds. Serve piping hot with crusty bread. 

Carrot Rostis
Serves 2

1 potato
2 carrots
50g butter
2 tbsp olive oil
salt and freshly ground black pepper
50g Edam cheese

This is a great vegetarian supper. Start by peeling and grating your potato and carrots. Then place both sets of gratings onto a clean towel and wring out as much liquid as you can. Gently shape what’s left into two large patties. Heat the butter in a frying pan and fry the patty, adding a little salt and pepper to season. Flip it over carefully after around five minutes and do the same on the other side. Grate the cheese and sprinkle half of it over the rosti. Fry until the cheese melts. Repeat the process with the other rosti and serve with a salad or steamed veg.

Carrot Cupcakes
Makes 12

200g carrots, grated
175g brown muscovado sugar
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
zest of 1 orange
2 eggs
100g wholemeal self-raising flour
150ml sunflower oil
little decorations

For the icing:
100g icing sugar, sifted
100g butter, softened
300g cream cheese
1 tsp vanilla extract

These little cakes are great fun for a party, and little ones usually wolf them down without realising there are carrots involved! Heat oven to 180C/160C fan/gas 4 and line a muffin tin with cases. In a large bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then add these to the dry ingredients, finally adding the grated carrots. Divide the mixture between cases and bake for around 20 minutes (pop a skewer in to check if they are cooked through – if it doesn’t come out clean they will need a another couple of minutes). Cool thoroughly before icing.  You can make the icing while the cupcakes are in the oven – beat the butter until very soft then add the cream cheese, icing sugar and vanilla. Top each cake with a swirl of icing, or decorate as you see fit. Top with the decorations.