Carrot salad


Just grate the carrots and and dress with olive oil, salt, pepper and a little bit of lemon juice. If you prefer them cooked try just scrub lightly, top and tail them, leave them whole and place in a pan with a little water, a lump of butter, a sprinkling of sugar and a pinch of salt. Cover with a tight fitting lid and cook over a moderate heat until the carrots are tender.

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