I resisted instagram for years but finally gave in last week and since then, I have been having fun taking pictures and trying out the different filters. They must have improved them from when they launched as I remember not liking the effects then whereas I do now although not all. In any case, today I thought I would post a recipe in pictures and as I was looking back at the pictures, I thought why not post the recipe here. So here it is together with the instagrammed pictures. When I bought the baby carrots, I had intended to cook them like I often do new potatoes in olive oil with saffron and parsley but as I was looking through my Moroccan recipes, I came across one for sweet potatoes with cumin, ginger and paprika and coriander and I decided to go with that substituting my baby carrots for the sweet potatoes.

First, I had to saute the onions and my recipe said I needed to add the ginger and saffron at that stage which is a little strange. Not so much for the ginger but the saffron, which really needs to infuse in liquid for maximum flavour but I went along with the instructions which must have been given to me by a Moroccan cook when I was researching my street food book. 

Then once the onions had caramelised and become golden — the aroma of the saffron did release a little — I added the carrots and the cumin and a little water. I tossed the carrots with the onions, covered the pan and let the carrots cook for about 5 minutes.

I then uncovered the pan and added the paprika, which Moroccan cooks use more for colour than for flavour and always add it at the end of cooking, and the chopped coriander. Another 2 to 3 minutes letting the carrots finish cooking uncovered and there you have it. A perfectly delicious and healthy lunch for very little effort.

The only thing I would do differently next time would be to cut off the stalks even if the dish will look less pretty. I thought I could eat them but they were far too chewy!

Baby Carrots with Cumin and Ginger

Serves 2

3 tablespoons extra virgin olive oil

1 medium onion, thinly sliced

good pinch saffron filaments

1/2 teaspoon ground ginger

450 g/1 lb baby carrots

1/2 teaspoon ground cumin

juice of 1 1/2 lemon, or to taste

sea salt

1 teaspoon paprika

30 g fresh coriander, most of the bottom stalks discarded, finely chopped

Heat the olive oil in a saucepan over a medium heat. Add the onions, saffron and ginger and sauté until the onions are lightly golden.

Add the baby carrots, cumin, lemon juice and sea salt to taste. Add 100 ml/scant 1/2 cup water and bring to the boil. Cover and cook for 5 minutes.

Stir in the paprika and chopped herbs and let bubble for 3 more minutes or until the water has mostly evaporated and the carrots are done to your liking – I like them slightly al dente. Taste and adjust the seasoning if necessary, then remove from the heat. Serve hot, warm or at room temperature.