Yeung’s salad is simple enough. It pairs long and flexible strands of carrots with grated garlic, green onions, sesame seeds, ...

Cook the carrots In a large, deep skillet, melt the butter in the olive oil. Add the carrots, garlic, tarragon, thyme, rosemary, bay leaves, star anise and the cumin, fennel and mustard seeds and ...

Preheat the oven to 400°. In a baking dish, toss the carrots with the olive oil and season with salt and pepper. Cover with foil and bake for about 30 minutes, until tender and lightly browned ...

Set aside to cool. Spread a little of the sauce over each mushroom and top with the breadcrumbs and the grated cheese. Bake in the oven for 15 minutes, or until lightly browned on top.

1 tbsp full-fat Greek yoghurt 1 tbsp finely chopped chives or ½ finely chopped spring onion 25g/1oz coarsely grated cheddar (or another hard cheese, such as emmental, Gruyère, Red Leicester or a ...