These firm but tender smoky maple carrots are served with creamy yoghurt and a hazelnut vinaigrette. A perfect veggie-centric dish or a interesting side to go with meats. Fire up the barbecue.

I made 32 Pumpkin Carrot mini cupcakes with Yogurt Icing so they’re 2 weight watchers points each. If I had made them smaller ...

Put the carrots in a bowl and add the sweetcorn ... To serve, combine the coconut yoghurt and mint leaves, add a little seasoning and mix well. Put into a small serving bowl.

Mix 1/2 cup carrot juice and 1/4 cup plain yoghurt until smooth. Spread the mixture on your hair, keep it on for 20-30 minutes, then wash it off. Mix 1/2 cup carrot juice with 2 tsp olive oil.

Leave to go mushy for a few minutes. Mix in grated carrot, sultanas, walnuts and cinnamon. Top with yoghurt and decorate with any leftover carrot, sultanas, walnuts and cinnamon. Pop a lid on if ...

Stir for a minute or so, add the grated carrot, lentils ... Serve in hot bowls with a dollop of natural yoghurt, some fresh coriander leaves and a drizzle of extra virgin olive oil on top.

Authors, cooks, and advocates of a plant-based lifestyle. One of our favourite cooks, Yotam Ottolenghi, has taught us how to weave our favourite sweet Middle Eastern flavours — such as cinnamon ...

yoghurt, and spices in a small bowl. Add the cooked chicken and stir well. Once the pitta is toasted, using a knife split it open and stuff it with the chicken mixture, carrot, and salad leaves.