They're great with most things, like meats, other vegetable dishes – or make them a star in their own right, spoon over cooked lentils and top with crumbled feta, or sizzled haloumi, and slow roasted tomatoes.

For Baby Carrots with Mustard Vinaigrette:
1. Trim and peel carrots, washing well around the stalk ends. If carrots are uneven in size, cut fat ones in half lengthways.

2. Cook in lightly salted water for about 10 minutes, until nearly tender. Drain and refresh with a cup or two of cold water. Pat dry with paper towels.

3. Mix the olive oil, mustard, lemon zest and garlic together in a bowl. Add carrots while they are still warm and toss well, adding sea salt and pepper to taste.

4. Shred the mint leaves and strew over the top.

Serve immediately.

TIPS:
Here’s another way with baby carrots baked in the oven:
Rub carrots with whole grain mustard and a little olive oil. Lay them flat in a shallow roasting tine lined with baking (parchment) paper. Strew with rosemary, cumin seeds and sliced garlic. Bake for about 20 min, until they look a little shrivelled.

Enjoy!