Carrot Purée

If you grow carrots and, like me, don’t thin them meticulously, you end up with a weird tangled mass as they have wound around each other under the soil. So, the simplest thing is to steam and mash them or to make soup. This purée is one of our favourite ways of eating steamed carrots, and it is delicious with chunks of hot crusty bread. If you’re pairing with whisky, you can adjust the flavour by using different spices – try caraway, fennel, cardamom or coriander instead of the cumin.