Grated carrot, buttery crumbs and cream. Sweet without being a dessert.
About 45 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.
Fry the breadcrumbs in butter until they smell toasted. This is the whole texture of the dish.
Use full-fat coconut milk for a dairy-free version, or whole milk thickened with 1 tsp cornflour. Neither is as stable, so add them off the heat.
You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.
Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.
Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.
Bread, potatoes or a simple salad. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.