Carrot Purée

Carrots should always be in everyone's fridge. They are yummy, versatile and inexpensive. While they are great raw, roasted or mashed, I've given them a little makeover to make your taste buds happy. This purée is the perfect partner to my dukkah lamb fillet recipe (see mains), but would be fab with a number of meals. Try it out. INGREDIENTS 8 large carrots 5 tablespoons of tahina 2 teaspoons cumin 1 teaspoon sea salt 1/2 teaspoon white pepper Peel and roughly chop your carrots. Steam them until cooked through. Purée the cooked carrots in your food processor along with the tahina and cumin. Season with sea salt and pepper. Makes 4-6 servings as a side dish.   By Holly Purdy, InnerFight foodie and coach