Carrot

Serve this colourful platter of sliced grilled beef, assorted sprouts and vegetables for a healthy, delicious meal with friends and family.

This recipe is gluten-free, wheat-free, yeast-free and nut-free. You will need about 3 medium carrots (360g) for this recipe. storage Note

Carrot raita

You will need about 2 medium carrots (240g) and 3 small zucchini (270g) for this recipe. You can also use fresh rice noodle sheets, cut into 14cm x 16cm rectangles, to enclose the filling. Note

low GI You need 12 bamboo skewers for this recipe; soak them in water for at least an hour before using to avoid them splintering or scorching. Do not puree the carrot mixture too far in advance because it could separate if left to stand too long. serving suggestion Steamed green beans and a fresh […]

Navarin is a classic French ragoût of lamb or mutton.

These individual Japanese hotpots are brimming with flavour and comfort.

Spoil the carrot cake lover with these scrumptious cupcakes topped with maple cream cheese icing.

Rich and tender neck chop and lentil stew with a bright and fluffy kumara and carrot mash.

You need about two medium carrots to get enough grated carrot for this recipe. Spoon the mixture evenly into the paper cases in pan. Sift the icing sugar into a heatproof bowl. Stir in the butter and enough orange juice to make a firm paste. Put bowl of icing mixture over a saucepan of simmering […]

For Moroccans, harira soup is a Ramadan ritual.

It's the mixed spice, a blend of allspice, cinnamon, nutmeg, mace, cloves, coriander and ginger, that makes this carrot cake so heavenly.

You will need 1 large (230g) over-ripe banana and 1 medium (120g) carrot for this recipe. Note

These crispbreads with cheesy carrot and sultana filling make a great sandwich substitute for a healthy lunchbox.

Maple syrup brings out the natural sweetness of baby carrots while a touch of zesty orange intensifies their flavour. Orange is a great companion flavour for carrots, and a quick squeeze will lift most carrot-based recipes.

The secrets of making perfect tempura are: use the freshest vegetables you can find; make sure both the vegetables and the batter are really cold (this prevents the batter from soaking up too much oil); maintain a constant temperature by only frying a few pieces at a time; make the batter just before required; finally, don't over mix the batter - lumpy is good.

A fragrant and bright Moroccan salad with crisp carrots and an orange flower water dressing.

The perfect starter dish, vegetable rice paper rolls with a sweet and punchy chilli dipping sauce. They also make a great platter of party food, just make sure to have napkins on hand.

Sweet, juicy baby carrots are roasted in a garlic glaze to create this beautiful side dish, the perfect accompaniment to roast lamb or chicken.

Warm your body and soul with this beautiful chicken and vegetable soup - perfect for family dinners on those cooler evenings.

Some butchers sell a pork and veal mince mixture. If it is not available as a mixture, buy 500g pork mince and 500g veal or beef mince. This recipe can be prepared 8 hours ahead to the end of step 6. It is best to cook the meatloaf just before serving so it retains its […]

You will need to grate about 2 large carrots for this recipe. Note

Slowcooked Moroccan-style vegetables that will melt in your mouth.

A bold and hearty stew that celebrates the warmth of fresh spices and tender beef cheeks. This winter staple is best made in an electric pressure cooker which significantly cuts down on the cooking time.

Keep the rolls moist by covering them with a slightly damp piece of kitchen paper, then store them in an airtight container in the fridge. Rolls can be made a day ahead. Swap the tofu for cooked shredded chicken breast for a non-vegetarian option. Note

Gorgeously sweet orange and maple glazed baby carrots. The perfect accompaniment for your next dinner party.

Use a mixture of cauliflower, carrots, celery, green tomatoes, cucumber and pickling onions. If the mixture seems too wet, drain away some of the liquid before bottling. Note

Many countries have similar kinds of dishes: Spain has a cocido with chickpeas, the French have the pot-au-feu - the origins are always peasant food where cheap cuts of meat and seasonal vegetables are cooked together in one big pot.

Meatballs simmered in a sweet and sour sauce are the ultimate comfort food.

You need about 2 large carrots for this recipe. This cake can be made 2 weeks ahead and refrigerated. Note

Use a mandoline or V-slicer with a julienne attachment to slice the carrot into thin strips. Baby asian greens are a mix of baby buk choy, choy sum, gai lan and water spinach. Note

Recipe is best prepared as required. For a light meal (that serves four), serve with some crusty bread. Note

This tasty vegetarian twist on the classic Aussie seafood dish switches squid for tofu. It works perfectly here with a crispy, spiced batter and a zesty Asian inspired salad.

American-style pork ribs are well-trimmed mid-loin ribs; you will find them at butcher shops and most supermarkets. Note

Patties can be made a day before the party, keep them covered in the fridge. The sauce can be made a week before the party, keep covered in the fridge. Assemble the burgers up to 3 hours before the party. Note

A bright and colourful summer olive salad from Australian Women's Weekly.

Fruit medley is a combination of chopped dried fruit containing apricots, apples, sultanas etc. Any fruit of your choice can be substituted. Note

Tuna and swordfish fillets are both good substitutes for cod. Note

Rice paper wrappers are available from the Asian food section of supermarkets. Note

Instead of piping the cream cheese mixture onto the canapés, you can just use a teaspoon to drop small amounts on top of the mini toasts. Mini toasts are available from delis, groumet food shops and some supermarkets. Note

A traditional Sunday dinner dish in the French countryside that literally means, 'chicken in a pot'.

Raid the delicatessen shop to create this exquisite French platter.

Use crisp, crunchy fresh water chestnuts for this recipe if they are in season; frozen fresh water chestnuts also can be found in many Asian grocers. About 5-medium sized chesnuts are needed for this soup. Note

Rollmops are herring fillets wrapped around a slice of gherkin, red capsium and/or onion preserved in a spiced vinegar brine. Note

Spicy vegetable and lentil salad packed full of char-grilled capsicum, carrot, pumpkin and red onion.

You can buy the roast beef, already cooked and sliced, from any deli. Make the coleslaw the night before, and make the sandwich at lunch time the next day. Use whatever cabbage you like; we used red cabbage, but try the chinese variety (wombok), it’s easy to shred finely. Note

A colourful salad of crispy roasted vegetables and grill haloumi salad from Australian Women's Weekly.

Coq au vin is a traditional French dish of chicken braised in red wine, mushrooms, garlic and shallots.

Daikon are large, long, white radishes that have a sweet, fresh flavour without the bite of the common red radish. Used extensively in Japanese cooking, daikon are also great eaten raw in salads, shredded for a garnish, or cooked in stir-fries. Note

To test the conserve: when the mixture has thickened, place a saucer or a small plate in the freezer for 5 minutes or until chilled. Spoon a little of the hot conserve onto the cold saucer. Return to the freezer for 2 minutes or until chilled. Touch the conserve. Note

Harissa is a North African paste made from dried red chillies, garlic, olive oil and caraway seeds; can be used as a rub for meat, an ingredient in sauces and dressings, or eaten as a condiment. It is available from Middle Eastern food shops and some supermarkets. Note

This is often the hottest dish on a restaurant menu - you may need milk or lassi (yogurt drink) to counteract the "chilli burn".

Sandwiches can be prepared several hours ahead. Keep wrapped in plastic wrap in the refrigerator until required. Bread is an excellent source of energy-giving carbohydrates. Wholemeal and wholegrain breads are also a rich source of dietary fibre and other nutrients because they contain the natural goodness of the entire grain. Note

Invented in the 18th century by the Duc of Levis-Mirepoix, mirepoix has since become a classic preparation of French cooking.