Ginger-glazed carrots

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

Ingredients

• 4 or 5 medium to large carrots
• large knob butter
• 330ml/12fl oz ginger beer
• pinch of caster sugar
• salt

Preparation method

1. Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking, then drain again thoroughly.
2. Put the carrots into a saucepan with the butter, and enough ginger beer to come about halfway up the carrots. Sprinkle over a little caster sugar and season with salt. Bring up to the boil, stirring occasionally, then boil until the ginger beer has more or less all boiled away, leaving the carrots glazed with a sweet, buttery gingery glaze. Taste and add more salt if needed.

Chocolate and ginger oat biscuits

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Makes 12 biscuits

Ingredients

• 225g/8oz unsalted butter
• 200g/7oz soft brown sugar
• 2 free-range eggs, beaten
• 50g/1¾oz golden syrup
• 8 tbsp water
• 200g/7oz plain flour
• 2½ tsp baking powder
• 2 tsp sea salt flakes
• 500g/1lb 2oz rolled oats
• 6 tsp ground ginger
• 3 tsp ground cinnamon
• 50g/1¾oz stem ginger, chopped
• 115g/4oz good quality dark chocolate

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Cream the butter with the sugar until light and fluffy. Gradually add the eggs, then beat in the golden syrup and the water.
2. Fold in the sifted dry ingredients and the stem ginger until well combined. Roll the mixture into small balls with your hands and place them onto a greased baking tray, leaving room for them to spread. Flatten the biscuits slightly then bake in the oven for about 20 minutes. Remove the biscuits from the oven and set aside to cool completely.
3. Melt the chocolate in a bowl suspended over a pan of barely simmering water. Dip the biscuits in the melted chocolate and place on a cooling rack until the chocolate has set.