Carrot

It's the mixed spice, a blend of allspice, cinnamon, nutmeg, mace, cloves, coriander and ginger, that makes this carrot cake so heavenly.

This is a speedier vegetarian version of this Italian classic, which usually uses dried beans and ham hocks and requires long cooking times.

A family favourite.

Soft and tender braised lamb with sweet carrots from Recipes+.

Filled with fresh vegies and rice, these tasty egg rolls are similar to sushi and make an excellent vegetarian snack or light lunch.

Crisp and golden, these vegetarian sausage rolls make an excellent snack.

Served with a cucumber yoghurt dipping sauce, these crunchy Indian fritters make fantastic finger food.

Pork and ginger are a mouth-watering pair in this easy soup.

You will need 1 large (230g) over-ripe banana and 1 medium (120g) carrot for this recipe. Note

You can bake cake in a 25cm square cake pan; bake for 1 hour 25 minutes. Note

You should be able to find the sugared baby carrots in the baking aisle in your local supermarket. They're a fun adornment atop this delicious frosted carrot cake, thanks to Real Living.

Crispy panko-crumbed quail pairs beautifully with a herby lentil and carrot salad in this easy, light dish.

Serve bowls of this hearty casserole with crusty bread for a warming, delicious family meal.

Minted broad bean and ham soup, ham and bacon recipe, brought to you by Australian Women's Weekly

These crispbreads with cheesy carrot and sultana filling make a great sandwich substitute for a healthy lunchbox.

Maple syrup brings out the natural sweetness of baby carrots while a touch of zesty orange intensifies their flavour. Orange is a great companion flavour for carrots, and a quick squeeze will lift most carrot-based recipes.

The secrets of making perfect tempura are: use the freshest vegetables you can find; make sure both the vegetables and the batter are really cold (this prevents the batter from soaking up too much oil); maintain a constant temperature by only frying a few pieces at a time; make the batter just before required; finally, don't over mix the batter - lumpy is good.

Keep the whole family warm with this hearty ham and lentil soup, complete with vegies and seasoned with bay leaves and garlic.

A fragrant and bright Moroccan salad with crisp carrots and an orange flower water dressing.

The perfect starter dish, vegetable rice paper rolls with a sweet and punchy chilli dipping sauce. They also make a great platter of party food, just make sure to have napkins on hand.

Sweet, juicy baby carrots are roasted in a garlic glaze to create this beautiful side dish, the perfect accompaniment to roast lamb or chicken.

Cooking is full of classic pairings, and carrot and orange is one of the best. This moist carrot cake with orange frosting is moist, dense and delicious, and, as a bonus, gluten-free.

Two quick and easy salads that are bright and delicious.

This sweet and smooth carrot puree is a great addition to any platter or picnic hamper.

There are plenty of vegetables and flavour in this wholesome vegetarian soup.

This dense, moist carrot cake is full of nutty goodness and topped with a delicious lemon cream-cheese frosting.

The refreshing and healthy juice can be whipped up in no time.

You will need to grate about 2 large carrots for this recipe. Note

Slowcooked Moroccan-style vegetables that will melt in your mouth.

This sweet red wine stew with tender beef cheeks and carrots can be made in no time with a pressure cooker.

Some butchers sell a pork and veal mince mixture. If it is not available as a mixture, buy 500g pork mince and 500g veal or beef mince. This recipe can be prepared 8 hours ahead to the end of step 6. It is best to cook the meatloaf just before serving so it retains its […]

Keep the rolls moist by covering them with a slightly damp piece of kitchen paper, then store them in an airtight container in the fridge. Rolls can be made a day ahead. Swap the tofu for cooked shredded chicken breast for a non-vegetarian option. Note

This delicious cranberry and pistachio stuffed pork is tender on the inside, crispy on the outside, creating the perfect balance of flavours and textures for a roast dinner or Christmas lunch.

The horseradish sauce is best made just before serving. However, if you make it earlier, cover the surface of the sauce with plastic wrap to stop a skin from forming. Reheat gently in a saucepan, stirring, until heated through. Note

Gorgeously sweet orange and maple glazed baby carrots. The perfect accompaniment for your next dinner party.

Use a mixture of cauliflower, carrots, celery, green tomatoes, cucumber and pickling onions. If the mixture seems too wet, drain away some of the liquid before bottling. Note

Many countries have similar kinds of dishes: Spain has a cocido with chickpeas, the French have the pot-au-feu - the origins are always peasant food where cheap cuts of meat and seasonal vegetables are cooked together in one big pot.

Use a mandoline or V-slicer with a julienne attachment to slice the carrot into thin strips. Baby asian greens are a mix of baby buk choy, choy sum, gai lan and water spinach. Note

An authentic Italian ragù alla bolognese originating from the historic capital of the Emilia-Romagna region in northern Italy, Bologna.

You need about 2 large carrots for this recipe. This cake can be made 2 weeks ahead and refrigerated. Note

Recipe is best prepared as required. For a light meal (that serves four), serve with some crusty bread. Note

American-style pork ribs are well-trimmed mid-loin ribs; you will find them at butcher shops and most supermarkets. Note

Patties can be made a day before the party, keep them covered in the fridge. The sauce can be made a week before the party, keep covered in the fridge. Assemble the burgers up to 3 hours before the party. Note

A bright and colourful summer olive salad from Australian Women's Weekly.

Fruit medley is a combination of chopped dried fruit containing apricots, apples, sultanas etc. Any fruit of your choice can be substituted. Note

Tuna and swordfish fillets are both good substitutes for cod. Note

Instead of piping the cream cheese mixture onto the canapés, you can just use a teaspoon to drop small amounts on top of the mini toasts. Mini toasts are available from delis, groumet food shops and some supermarkets. Note

A traditional Sunday dinner dish in the French countryside that literally means, 'chicken in a pot'.

Raid the delicatessen shop to create this exquisite French platter.

Rollmops are herring fillets wrapped around a slice of gherkin, red capsium and/or onion preserved in a spiced vinegar brine. Note

Use crisp, crunchy fresh water chestnuts for this recipe if they are in season; frozen fresh water chestnuts also can be found in many Asian grocers. About 5-medium sized chesnuts are needed for this soup. Note

Ask the butcher to cut the ribs into pieces that will fit into your slow cooker. Note

Spicy vegetable and lentil salad packed full of char-grilled capsicum, carrot, pumpkin and red onion.

You can buy the roast beef, already cooked and sliced, from any deli. Make the coleslaw the night before, and make the sandwich at lunch time the next day. Use whatever cabbage you like; we used red cabbage, but try the chinese variety (wombok),it’s easy to shred finely. Note

A colourful salad of crispy roasted vegetables and grill haloumi salad from Australian Women's Weekly.

To test the conserve: when the mixture has thickened, place a saucer or a small plate in the freezer for 5 minutes or until chilled. Spoon a little of the hot conserve onto the cold saucer. Return to the freezer for 2 minutes or until chilled. Touch the conserve. Note

Harissa is a North African paste made from dried red chillies, garlic, olive oil and caraway seeds; can be used as a rub for meat, an ingredient in sauces and dressings, or eaten as a condiment. It is available from Middle Eastern food shops and some supermarkets. Note

Daikon are large, long, white radishes that have a sweet, fresh flavour without the bite of the common red radish. Used extensively in Japanese cooking, daikon are also great eaten raw in salads, shredded for a garnish, or cooked in stir-fries. Note

This is often the hottest dish on a restaurant menu - you may need milk or lassi (yogurt drink) to counteract the "chilli burn".

Invented in the 18th century by the Duc of Levis-Mirepoix, mirepoix has since become a classic preparation of French cooking.

Sandwiches can be prepared several hours ahead. Keep wrapped in plastic wrap in the refrigerator until required. Bread is an excellent source of energy-giving carbohydrates. Wholemeal and wholegrain breads are also a rich source of dietary fibre and other nutrients because they contain the natural goodness of the entire grain. Note