In Season: Carrots

Believe it or not there are over one hundred different varieties of carrot, which differ in size and colour. Carrots are rich in carotene, a fat-soluble compound first isolated from the vegetable and given its name in 1831. Carotene is converted in the body to vitamin A which is essential for vision, growth and development as well as a healthy immune function. For people with a diet low in animal foods, carotenes form a major source of vitamin A. As well as being one of the richest sources of carotenoids, carrots supply B vitamins including B1, B3, B6 and folate, vitamin C, dietary fibre, vitamin K and manganese. Several studies suggest that a diet rich in carotenoids reduces the risk of cancer including lung, breast and colon cancer as well as heart disease.  Why not try our Carrot Crisps with Paprika. 



Orange & Carrot Muffins (Makes 12)
Using sweet tasting vegetables like carrots allows you to reduce the amount of sugar you use in baking and improves the nutritional value of your finished dish. These muffins are fabulously moist and make great lunch box additions; they are also a good source of dietary fibre and of course protective carotene. Heat the oven to 190C and line a 12-hole muffin tin with muffin cases. Sieve 300g plain wholemeal flour and 2 tsp baking powder into a large bowl and then add 100g peeled and grated carrots, 100g Zylosweet and 25g Nakd Amazin Orange raisins. Mix well. In a second bowl, whisk together 75g melted butter with 2 oranges (juice and zest) and 1 beaten egg. Combine the wet ingredients with the dry but do not over mix. Spoon the mixture into the muffin tin and bake for 20-25 minutes until risen.