Get stuck into carrots

NEW season carrots are much prized for their fresh, sweet, aromatic flavour, and taste fantastic cooked very simply and served with butter. They should not be peeled – there is so much flavour packed into their skins – they should just be steamed or boiled gently for between three and five minutes (depending how crunchy you like them) and watched to see their bright orange colour intensify as they cook.

To celebrate the start of the British season, the British Carrot Growers' Association has developed a number of delicious recipes, including:

Preparation: 10mins Cooking: 25-30mins Serves 4 Price per portion: £2.34

Per serving: 341 calories, 20.1g fat, 8.5g saturates, 6.1g sugars, 0.85g salt

1 (400g) bunch of new season carrots with tops

2 tbsp olive oil

1 clove garlic, chopped

zest and juice of 1 lemon

1 (20g) pack fresh tarragon, trimmed and chopped

50g butter, softened

4 skin on chicken breast fillets

salt and freshly ground black pepper

1. Preheat the oven to 190C/Fan 170C/400F/Gas Mark 5. Scrub the carrots clean and trim away the tops, place them in a large roasting tin. Add the oil, garlic, the lemon juice, a third of the tarragon and plenty of salt and ground black pepper, then toss well to mix.

2. Mix the butter with the lemon zest, remaining tarragon and plenty of ground black pepper. Divide the butter into four, then use your fingers to push each quarter under the chicken skin. Lay the chicken breasts skin side up on top of the carrots. Bake for 25-30mins, until the carrots are lightly charred and the chicken golden and tender. Serve with green vegetables and new potatoes.

This easy peasey salad is so colourful and crunchy and what's more it's bursting with carotenoids, great for summer skin, with an anti-oxidant effect. Serve it at barbecues with fish or grilled meats.

Preparation: 10mins Cooking: none Serves 4 Price per portion: 74p

Per serving: 121 calories, 6.2g fat, 0.8g saturates, 12.8g sugars, 0.21g salt

350g/12oz new season carrots, trimmed

350g/12oz raw beetroot, peeled and trimmed

2 shallots, peeled and finely chopped

2 tsp cumin seeds

2 tbsp olive oil

1 tbsp sherry or red wine vinegar

1 small bunch flat parsley, chopped

1. Peel and trim the carrots and beetroot, then coarsely grate both on a grater. Alternatively, use a food processor fitted with a grating plat. Place the grated vegetables in a bowl, add the shallots.

2. Heat the cumin seeds in small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15mins before serving.