Carrot and Leek Bake

1 carrot, cut into matchsticks
1 leek, sliced
150ml orange juice
1/2 tbsp honey
1 tsp lazy garlic
1 tsp cumin seeds
1/2 tbsp poppy seeds

Cook the carrot and leek in boiling water for 5 - 7 minutes. Drain and put into an oven dish.

Mix the orange juice, honey, garlic and cumin, pour over the vegetables and cover.

Cook in the oven at 180 for 30 minutes, sprinkle over the poppy seeds and serve.

Serves 2.

Carrot and Courgette Salad

1 courgette
3 carrots
1 orange
1tbsp olive oil
salt/pepper

Grate the carrots and courgette. Grate the rind of the orange and juice it, then mix together with the olive oil. Season, and pour over the carrots and courgette, marinate for 15 minutes.

Serves 2 - 3