We had some lovely irregular muddy carrots in our latest Abel & Cole box, so we thought we’d break with tradition and instead of ignoring them for a week until they were as limp as a Young Conservative’s handshake, we’d use them right away …

Preparation time: 5 minutes
Cooking time: 20 minutes
Makes: a big bowlful
Skill level: easy


  • carrots – peeled and cut into 20mm pieces – 1kg
  • extra virgin olive oil – 165ml
  • 2 garlic cloves – roughly chopped
  • harissa – 2 tsp
  • ground cumin – 1 tsp
  • ground ginger – pinch
  • red wine vinegar – 2 tbsp
  • ground cumin – 1 tsp
  • s and p

Preheat your oven to gas mark 6/200°C.

Put carrots in a saucepan, cover with water, bring to the boil and simmer over medium heat for 10 minutes or until just tender.

Drain and scatter onto a baking tray. Drizzle with half the olive oil and season. Mix everything together so the carrots a thoroughly coated and place in the oven.

Roast for about 20 minutes or until tender and nicely browned.

Allow to cool and then tip into a food processor (along with any oil) and blend together with the harissa, garlic, vinegar, cumin and ginger. Slowly add remaining oil and whizz until smooth.

Taste, season and serve.

Verdict: You’ve got the sweet of the carrot, the zing of the vinegar and the spicy warmth of the harissa. Excellent as part of a mezze and a really rather good alternative (or better still companion) to houmus.

Drink: May I suggest sir try a fruity dry white?

Entertainment: Celebrity MasterChef is back with another mirepoix of celebrities and Holby rejects. Madge Bishop turns up, cooks some dubious food, flutters her eyes, looks bonkers and is asked to leave.



  1. Wife described it as spicy baby food. It’s a compliment.

  2. I’ve made a new batch, less smooth and more spicy. It’s definitely not baby food now. Yum.

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