The vibrant dollop: Carrot and roasted red pepper puree

An intense spoonful of colour with an intriguing flavour. A little goes a long way on your plate, so dollop sparingly.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 Put the carrots in a medium-size saucepan and cover with water. Bring to a boil over a medium-high heat. Reduce the heat and simmer until tender – about 10 minutes. Drain well.

Step 2

2 Put the carrots in a food processor with the roasted red peppers. Process until smooth, stopping to scrape down the sides of the bowl.

Step 3

3 Add the butter or yoghurt, mace and salt. Process until well combined. Serve immediately.