Organic Bunched carrots

As soon as your carrots arrive, twist off the leafy tops; they draw moisture from the roots, turning them floppy. Keep the tops fresh in a glass of water, like cut flowers, and use sparingly in salads, as a garnish, or whizzed into pesto along with a leafy herb such as parsley or basil.

No need to peel - just give your carrots a scrub. Try them raw in salads or as a quick crudite snack. They are also happy roasted, braised, steamed, stir-fried or boiled - just don't overcook them into mush. They'll cook quicker than standard carrots.

BBQ tip: There are two ways to cook carrots on a BBQ.

1. Cook them in the embers. Ideally you would use a 500g bunch of small summer carrots. Remove the tops and keep to one side. Give the carrots a wash and rub them generously with salt. Lay out a large, double-layered square of foil and sit the carrots in the middle. Drizzle with a little olive oil. Fold the foil over and crimp into a tight parcel. Stab the parcels 3-4 times, to allow some smoke in. Bury the parcel in the glowing embers and cook for about 30 mins or until tender (depending on their size)

2. Griddle them directly on the bars. You’ll need to cook them first to avoid them burning before cooking through, but it’s worth the effort for the texture and flame-kissed flavour. Boil the carrots in salted water or stock until just tender. Pat dry and toss them with oil, salt and pepper. Place on the bars, over a medium heat. Cook for 6-8 mins, turning often until nicely marked all over.

Chop the leafy tops and sprinkle them over the carrots as a garnish.