Ingredients
1.5lb / 500 – 600g carrots, peeled and sliced
1 large clove garlic, crushed
5tbs / 75ml double cream
(*or use soya cream + 1tsp / 5ml  Hard Vegan Margarine)
1 tsp /5ml fresh sage finely chopped (or use ½ tsp dried)
½ large lemon, grated zest only
salt & pepper to taste
pinch of caster sugar if necessary
4 sage leaves (to garnish)
1tsp/ 5ml butter or hard vegan margarine for greasing

Method
1. Preheat oven to 180C / 375F / Gas mark 5
2. Steam carrots until al dente and pat dry.
3. Put in a liquidizer with the remaining ingredients. Blend until pureed. If using soya cream, add 1tsp margarine.
4. Check for seasoning, adding a little caster sugar if necessary.
5. Turn into the greased ovenproof dish. Cover with foil and reheat in the oven for about 10 minutes.

Serve topped with sage leaves.

Ingredients
½ tbsp / 7.5ml olive oil
1 tsp / 5ml ground paprika
1 tsp / 5ml fresh rosemary, finely chopped
1.5lb / 600g miniature new potatoes scrubbed (or any waxy ones cut into approx 3 cm dice)
1/2 pint / 300ml vegetable stock
9 small cloves garlic, peeled and left whole

To Serve
2 tbsp / 30ml chives, chopped

Method
1. Heat the oil in a large deep, frying pan. Add the paprika and rosemary and then the potatoes. Take to a high heat and stir the potatoes for 2 or 3 minutes to make sure they are coated with the spices.
2. Add the stock and the whole garlic and bring to the boil. Cover the pan and simmer for 20 minutes, or when tender.
3. Take off the cover and boil rapidly until the liquid has evaporated, stirring the potatoes occasionally to ensure they don’t stick. Once cooked they will have an almost “roasted” appearance, similar to patatas bravas – minus the fat !