Chili Crisp Rainbow Carrot Salad
I was not fully convinced about chili crisp and was very late to jump onto the bandwagon, but now I fully get it and can’t stop putting it on everything. It’s more than just chili- there’s so much flavour packed in that tiny jar. It works so perfectly with this carrot salad. It packs a slight punch, while the vinegar keeps it bright, and the carrot ribbons stay crunchy and soak up all of the flavour from the marinade.
Gochujang Garlic Carrots
These are tender, slightly spicy, and full of flavour. It is a great way to use up a lot of carrots, and they are so tasty that people will be eating them up like fries. It pairs well with any Asian dish or Sunday roast as a side.
Honey Caramelised Feta Carrots
These are sweet from the honey and salty from the feta. They are perfectly tender on the inside and lightly caramelised on the outside in the pan. They are the perfect side dish!
Pickled Carrots
Throw this together for a refreshing and delicious side salad or garnish. It is way easier than you think and comes together in just a few minutes. It’s a great way to use up carrots and will last in the fridge for 3-4 weeks (if you manage to not gobble them up before then!).
Herby Citrus Roast Chicken
A juicy roast chicken for a Sunday lunch is just perfection. I personally love the zestiness in the chicken from the citrus, using all the fresh garden herbs that I can find, and the sweet carrots that soak up all the flavour.
Spiced Carrot Cake
This carrot cake is spicy and studded with pecans and pairs perfectly with the cream cheese frosting, which is not too sweet. Perfect as a birthday cake or for any special occasion.