A lovely piece of something delicious, especially if it is also nutritious, is a gift we can give ourselves. Enter the carrot cake. This one relies on carrots, raisins (or cranberries) and a touch of maple to provide sweetness. It has a sumptuous topping which is made with CoYo (an Australian coconut yoghurt brand) and it works a treat.

During my years of living in Israel, I became acquainted with this simple yet tantalising cooked carrot salad. It is quick, simple, colourful, full of flavour, and goes with any meal, whether vegetarian, vegan, fish or meat. Carrots are a rich source of Beta-Carotene a precursor to Vitamin A, Biotin, Vitamin B6, potassium and Vitamin K1.