Recipe by Andrew Nutter
This vegetarian dish is utterly amazing, the combination of the organic carrots - high in dietary fiber, antioxidants and minerals mixed with the local market vegatables - it's a taste sensation.  It's not only a great dinner party dish, but one that is appealing to the whole family.

50g butter
2 bunches organic carrots – peeled and grated
1 shallot – chopped
1 clove garlic
Pinch fresh root ginger
100g mashed potato
2 eggs
50g Creamy Lancashire cheese

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200ml tomato passata
4 leaves fresh basil – shredded
25ml crème fraiche

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To Serve

A selection of summer vegetables, blanched:-
Fresh peas
Broad beans

• Heat the butter and sweat off the carrots, garlic, shallot and ginger for 5 minutes until softened.
• Add the potato, eggs and cheese – mix well and season.
• Line ramekin dishes with food wrap and fill the ramekins with the mixture then cover.
• Bake in a bain marie 180ºc for 20 minutes.
• Heat the passata, basil and crème fraiche.
• Warm through the vegetables.