Name: Carrot & caraway crackers
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 tbsp olive oil -; 1 shallot , roughly chopped -; 1 garlic clove , roughly chopped -; 1 tsp caraway seeds -; 400g carrots , roughly chopped -; 300ml vegan vegetable stock -; 20 crunchy vegan crackers (such as an olive oil toast) -; ½ small pack dill , leaves picked, to serve -; 20 veg crisps (we used a small bag of Tyrells), to serve -

Ingredients for - Carrot & caraway crackers

1. 2 tbsp olive oil

2. 1 shallot , roughly chopped

3. 1 garlic clove , roughly chopped

4. 1 tsp caraway seeds

5. 400g carrots , roughly chopped

6. 300ml vegan vegetable stock

7. 20 crunchy vegan crackers (such as an olive oil toast)

8. ½ small pack dill , leaves picked, to serve

9. 20 veg crisps (we used a small bag of Tyrells), to serve

How to cook deliciously - Carrot & caraway crackers

1 . Stage

Heat the oil in a saucepan over a medium heat. Add the shallot and a pinch of salt, and cook for 6 mins until softened. Stir in the garlic and caraway seeds and cook for 1 min more, then add the carrot and veg stock, bring to a boil and simmer for 12 mins.

2 . Stage

Once the carrots are completely soft, drain them (reserve the liquid) and blitz to a smooth purée – add a tbsp of the reserved stock initially, but use more if necessary to get the desired consistency. Season and leave to cool. The purée can be made a day ahead and kept in the fridge.

3 . Stage

To serve, spoon the purée – or, if you want to be extra fancy, transfer it to a piping bag and pipe it – onto the oatcakes and top each with a little dill and a veg crisp.