Clever carrots

• 0 Bottomless black bean chilli
• 0 coconut milk

Step 1
Cut finger-sized carrot batons.

Step 2
“Any thinner and they’ll burn,” says Jo Pratt, the author of The Flexible Family Cookbook (due out from Quarto in September) – toss them in olive oil, ground cumin, cayenne pepper and salt and, at around 200C/180C fan/400F/gas mark 6, roast them until they colour and soften.

Step 3
Add a little honey (a tablespoon for each kilo of carrots) and some chickpeas, and cook for another 10 minutes, then break in the feta, mix and serve.

Step 4
Tip: soak the vegetables in the beaten eggs for 10 minutes so the two meld together, “rather than it feeling as if the vegetables and frittata are two separate components”.

Step 5
Serve with Patel’s zingy chutney: “Blend an entire stalk of coriander, fresh green chillies, garlic cloves and lemon juice, like a salsa verde.

Step 6
Spooned over the patties, that’s wicked”.

Step 7
Sauté onion, chillies, two garlic cloves and a teaspoon of coriander seeds until soft, add and boil off 75ml of cider vinegar, add a half-tin of chopped tomatoes, and bring to the boil.

Step 8
Bring to a gentle boil, season and serve with basmati.