Carrots, carrots, carrots…


By special request we have more suggestions for carrots this week… it seems there’s a few of you out there with a carrot backlog! Also, it’s the time of year when ideas for homemade Christmas pressies start to enter our minds. Why not try this this citrus-y carrot marmalade: recipe from Darina Allen from

Carrot ‘jam’ is a popular condiment in the Middle East. For more in the way of Persian flavours, consider adding some cardamom and/or saffron.

On the savoury front, we heartily recommend two carrot recipes on the Regather website: Uzbeki carrots (by Diana Henry) and a fantastic, fragrant carrot dhal with spinach (by Anna Jones).

Also, instead of a classic carrot and coriander soup, try a carrot soup with dill and mustard:
substitute plenty of fresh dill for the coriander leaves and add a dollop of hot mustard to cut through the sweetness. Include plenty of chopped onion and garlic, plus a small cup of red lentils for protein and texture. Use a stick blender at the end.


  • (makes 3 x 200ml jars)
  • 600g carrots, peeled and grated on the coarse side of a box grater
  • zest & juice of 2 oranges
  • zest & juice of 2 unwaxed lemons
  • 400g granulated sugar


  1. Heat the oven to 180C/gas 4.
  2. Put the carrots into a pan with the orange and lemon zests and juices. Add 350ml water, bring to the boil and simmer for 15 minutes.
  3. While the carrots are simmering, put the sugar onto a baking tray and heat for 5-10 minutes in the oven.
  4. Add the heated sugar to the carrot and citrus mixture. Stir to dissolve, return to the boil and simmer for 30 mins until the marmalade reaches setting point* or 105C/220F on a sugar thermometer.
  5. Pour into sterilised jars, cover, seal and store in a cool, dark place.
  6. *Note: If you’re keen to have a reliable firm set in your jam, get a sachet of pectin and follow instructions on the packet.