Carrots

• 1 large white carrot
• 8 small purple carrots
• 4 small orange carrots

Peel the carrots using a very sharp, long-bladed slicing knife. You could use a peeler but using a knife to shave the skin off in one piece retains the natural shape of the carrot best.

Slice the white carrot into 1 cm (½ inch) thick discs. Halve the purple and orange carrots widthways. Keep each colour in separate bowls. Dress each bowl with a