Recipe: Cheesy carrot bake

This super-easy carrot bake is a great way to use up any leftover carrots, or sneak some vegetables into your kids’ day. It serves 4 as a side, but could work as a main with a simple salad for two people.

Serves 4


225g of carrots, grated
1/2 tsp salt
50ml of vegetable stock
1/2 onion, finely chopped
20g of cheddar, grated
10g of coriander, chopped
1 tsp olive oil
1 pinch of pepper


Preheat the oven to 180°C/gas mark 4.

Place a pan over a medium heat and add the grated carrot and salt. Cook until the liquid given off from the carrot evaporates.

Add the stock and reduce until dry. Remove the pan from the heat and set aside.

Place a separate pan over a low-medium heat and add oil. Once the oil is hot, sweat the onions until soft but not coloured. Remove from the heat.

Add the chopped onion to the carrot mixture along with the cheese, coriander and egg. Mix well to combine and season with pepper.

Place the mixture in a small deep baking dish lined with parchment paper. Smooth over and place in the oven for 15 minutes. Remove from the oven and allow to cool for 5 minutes. Serve warm.

Once you’ve mastered this carrot bake, why not try Marcus’ caramelised cauliflower cheese?

You can find more of his recipes in his latest cookbooks –  purchase your copies here.