Carrot

Not suitable to freeze. Not suitable to microwave. Note

Kofta suitable to freeze. Not suitable to microwave. Note

Enjoy this warming, fragrant chicken broth as the base for your next casserole or risotto, or simple enjoy on it's own as a light soup on a cold winter's evening.

Cut any leftover ginger into 2cm lengths; freeze in an airtight container. Chill leftover oyster sauce to use later in stir-fries. Note

You can use any combination of dried fruit you like. Makes 12 Note

Bacon and vegetable loaf

Lightly spiced with cinnamon, this carrot cake slice is always popular. Piping the decorations is easy if you use a little sandwich bag with the corner snipped off.

No carrot cake is complete without walnuts and cream cheese frosting and this one is no different.

Always ensure that your leek is washed well before cooking. A bouquet garni is a bundle of herbs tied together with string, used to prepare soup, stock, and various stews. It is cooked with the other ingredients, but removed prior to consumption. Note

The dressing can be added before chilling the salad. Toss noodles through just before serving. Note

Zucchini can be replaced with mashed banana if preferred. Note

Beetroot will discolour your skin, so use disposable gloves when handling it. Baby carrots are also called dutch carrots, it’s rarely necessary to peel them. Prepare beetroot, carrots and the yogurt mixture the day before the picnic. Assemble salad at serving time. Note

Cumin gives a lovely hint of spice to this sweet carrot dip. Serve as part of an after-school snack with blanched vegetables such as snow peas, baby corn or red capsicum (bell peppers).

Carrot cake is always a winner, and the addition of a little mixed spice to this recipe takes it to a new level. This gluten free version is super moist and perfect for the kids' lunch boxes or after school snack.

Crisp outsides, crunchy corners and soft, tender insides with a honey, mustard and rosemary marinade make these the perfect roasted root vegetables.

This easy carrot cake is so delicious with its tangy lemon frosting.

There should be no complaints at the dinner table when you present the family with good old fashioned lamb and vegetables. We've made things a little more exciting with the addition of mint sauce; it goes wonderfully with spring lamb.

Carrot cakes

Give your roast lamb rack an Indian flavour with this delicious and fragrant spice paste. You could also use it as a spice rub for any other kind of meat.

This soup is made without fail every winter; it's a great family meal.

This recipe can be made several hours ahead, reheat just before serving. Note

The only thing better than a traditional carrot cake is one with chocolate. And this recipe with a rich sweet white chocolate icing is naughty but nice.

Light and healthy röstis that are perfect for breakfast and lunch or for sharing with friends.

Sweet and sticky caramelised vegetables that go perfectly with roast dinners.

Austalian Women's Weekly brings you this delicious veal stroganoff pies with carrot salad.

We used glacé peaches and pineapple in this delicious, moist cake recipe. Glacé pears, apricots, cherries and figs could also be used.

A delicious and healthy winter warming soup of dhal and carrot with a dollop of yoghurt.

You could use turkey pastrami as an alternative and add 2 teaspoons of cranberry sauce to the coleslaw. If taking to work for lunch, package coleslaw in a separate container and assemble the sandwich just before eating. If you have one, use a mandoline to cut the vegetables into matchsticks, or you can coarsely grate them.

Loaded with fresh mint and spices, these lamb koftas make a delicious family meal served with yoghurt and roasted carrots.

Try this tasty, speedy lamb and noodle stir-fry for an easy weeknight dinner.

Carrot soup is always a family favourite. We've modernised this this version and packed it with spices and served it with smoked almonds, coriander and sliced red onion.

This easy, fragrant dish is perfect for a weeknight dinner. The Chinese barbecued pork adds a distinctive colour and taste and can be found at Asian grocery stores.

You will need to grate about 3 carrots for this recipe. Use the grating blade of the processor if desired. Note

Serve these tasty stir-fried vegetables as a side for poached chicken, or with noodles as a meat-free main.

Fresh and healthy zucchini, carrot & corn fritters from Australian Women's Weekly.

Bhaji is a classic Indian snack similar to a fritter; it has several variants and is sometimes known as pakora. Onion based bhaji is very popular, but we've used zucchini and carrot here. Served with mango chutney, they're divine.

With the stunning, fragrant flavours of ginger, chilli, coriander and lime, these juicy Asian fish cakes make a delicious and light meal.

Espagnole sauce is one of Auguste Escoffier's five mother sauces that are the basis of sauce-making in classic French cooking.

This dense, moist almond carrot cake has a delicious lemon cream cheese frosting. If you prefer, you can use orange juice and zest in place of lemon in both the cake and frosting.

Sticky and sweet Asian-style teriyaki steak on a bed of pickled cucumber, carrot and cabbage.

To save waste you could use the different coloured fondant sections from the licorice allsorts and decorate each cake with a different colour. Note

You’ll need 3 bunches of baby carrots. Note

A healthy and organic dhal with ginger, zucchini, carrot from Australian Women's Weekly.

These vegetable rice paper rolls are a popular dish to serve as a sharing plate with sweet chilli dipping sauce.

This great British pickle is wonderful served with hamburgers, grilled meats or with cold meats on sandwiches.

Healthy, fragrant and delicious Thai chicken in lettuce-leaf cups from Australian Women's Weekly.

You’ll need to buy 2 x 270g packets of wonton wrappers. They are available from the refrigerated section of Asian grocery stores and most supermarkets. The rolls can be made a day before they’re needed, keep covered with damp absorbent paper, then plastic wrap, in the fridge. Bake the rolls up to an hour before […]

Un-iced cakes are suitable to freeze for up to 3 months. Note

Healthy, fragrant and delicious Japanese vegetable gow gees with miso dipping sauce.

Try these delicious Indian meatball wraps with spicy tandoori yoghurt sauce, fresh veggies and mango chutney.

Rich, savoury beef broth makes an excellent base for other dishes, or fortified with added slivers of meat and vegetables, a light soup in its own right.

Spiced with cumin and packed full of grated vegetables, these carrot and zucchini muffins make a great lunch box or after-school snack.

Colourful heirloom carrots, in hues of purple, taste the same as their orange cousins, and were in fact the norm until the Dutch developed the modern-day orange version in the 17th century. They taste and look fantastic in this stunning salad.

Zucchini have a lot of water in them; squeezing the water out of the grated zucchini, prevents the sandwiches from getting soggy. For information about how to grate a carrot see page 121. Put the grated zucchini in a fine sieve over a small bowl. Use your hands to squeeze the liquid out. Use a […]

Hearty and healthy vegetable soup with added risen for extra bulk will fill hungry bellies. Serve with warmed crusty bread rolls to mop up the very last drop.

Brimming with herbs and a delicious coconut cream sauce, this pork and tofu noodle dish makes an easy week-night meal.

Spicy barbecued squid and cooling cucumber make a mouth-watering pair in this easy salad.

Put the kettle on and enjoy a thick buttered slice of this lovely spiced carrot cake.

Tender grilled teriyaki lamb skewers with a refreshing and crunchy carrot salad make a great lunch or light dinner. Serve with steamed rice or noodles if you need something slightly more substantial.

These little fibre-packed cookies are the perfect treat to add to a school lunch box or for an afternoon treat.

Packed with vegetables and spices, these colourful pakoras make excellent finger food.

Fresh and crunchy gado gado is an Indonesian speciality. You can add shredded cooked chicken and quartered hardboiled eggs to this salad if you like.

This is warming comfort food at its best. Don’t let the long cooking time put you off. You’ll spend very little time at the stove before the pan goes in the oven.

Carrot, feta and quinoa tarts with salsa verde.

Serve these spicy, crunchy fritters with a dollop of yoghurt for the perfect savoury snack.

Cheesy caraway toasts make a piquant side for this healthy, nourishing carrot and lentil soup.

A quick and easy before-school tummy filler. Add a bit of crisp bacon or even a few pan-fried mushrooms to the omelette, if you like.

To roast cashews, place nuts in a dry small frying pan; stir over low heat until fragrant and just changed in colour. Remove nuts from pan immediately to avoid them burning. Note

Topped with candied carrot, this cardamom-infused fruit salad is magnificent served with thick Greek yoghurt.

Delicious and colourful beetroot and carrot salad with goat's cheese twists from Australian Women's Weekly.

Chicken stock can be substituted for dashi. You can add 100g tofu or 150g minced pork or chicken for a more substantial soup. Note

A rich and hearty tomato and carrot soup with chicken meatballs from Australian Women's Weekly.

A tender and slowcooked vegetable ratatouille, a French provencal dish, from Australian Women's Weekly.

Spice up your Vietnamese omelette with this delicious recipe.

A fragrant and fresh Vietnamese coleslaw with a sweet and sour lime dressing.

You can use any type of sliced bread. Note

If you prefer, substitute finely sliced zucchini or trimmed asparagus for the sprouts. Note

Store in an airtight container for up to 3 days. Note

This delicious, filling sandwich is perfect for the lunchbox.

East meets West in this delicious Asian-style chicken burger with carrot, cucumber and peanut satay.

The flavours of this sticky duck are spectacular and team perfectly with the refreshing cabbage and radish salad.

Crunchy, fresh and full of flavour, this carrot and daikon salad is dressed with lemon, vinegar, mint and black sesame seeds.