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The Future’s Orange for British Children – They Love Carrots!

“Carrots are brilliant – full of vitamins and extremely good for you,” says Jamie Oliver, and they are indeed an excellent place to start when increasing a child’s vegetable intake, with 53% of children surveyed choosing carrots as their favourite vegetable (see delicious recipe below).

All children know that when Popeye eats his spinach, his muscles instantly bulge with strength, but what do they know about carrots?

This was the question that the British Carrot Growers Association sought to answer with a recent nationwide survey on children’s attitudes to and knowledge about carrots.

Sure enough, the well-known rubric that carrots help you to see in the dark (based in fact on truth, as carrots are rich in Vitamin A, essential for healthy eyesight) has been drummed into our children. 75% put this at the top of the list for carrot’s health properties.

And the good news continues, with 2 out of 3 children surveyed knowing that they should be eating 5 portions of fruit and vegetables a day.

However, an unfortunate discrepancy arises when this knowledge is compared with the reality of our children’s diets. According to the latest National Diet and Nutrition Study of Children, less than 10% of school children are actually eating their five a day. So while the government’s message is clearly getting through to the children, perhaps it’s not so obvious to their parents…


This came as no surprise to nutritionist Carrie Ruxton, who explains that there may be a good scientific reason. “New born babies brains are hot wired to steer clear of poisonous foods – so they will reject anything bitter. Green vegetables may also be rejected because of an inbuilt association that green equals unripe. Carrots, being orange and naturally sweet, are much more likely to be accepted.”

TV chef Rachel Green, face of the campaign, is keen to capitalise on this, “Carrots are really nutritious and make a perfect weaning food for babies. Their versatility means that they can be cooked in a way to appeal to even the fussiest of kids. Roasted, stir fried or pureed - or for an easy way to your child’s five a day, simply slip a carrot into their lunchbox for a sweet, crunchy snack.”

So perhaps it’s time for us to listen to our children – and give them more carrots!

Distributed by Pam Lloyd in collaboration with Kenyon Communications
For further information: caroline@kenyon-communications.com or 01673 828764

Lamb, Redcurrant, Carrot and Rosemary Cobbler
Serves 6

700g diced lamb for stewing
4 large carrots, peeled and cut into chunky 2cm rings
1 large onion
1 small leek cut into rings
1 bayleaf
1 dessp redcurrant jelly
2 cloves garlic finely diced (optional)
850ml good lamb or vegetable stock
3 tbsp olive oil
seasoned flour
salt and pepper
pinch dried rosemary / tsp fresh

Put the oil into a sautée pan. Coat the lamb in seasoned flour. Fry the meat until browned. Throw in the vegetables and bay leaf. Fry for 2 minutes, stirring constantly. Add the redcurrant jelly and dried rosemary. Add stock. Season to taste.

Cobbler / Scones

225g self-raising flour
½ tsp salt
50g hard butter
120 ml milk
2 eggs
1 tsp dried rosemary
50g strong Cheddar cheese, grated

Preheat the oven to 220 oC / 425 oF / Gas Mark 7. Sift the flour with the salt into a large bowl. Cut the butter into small cubes. Toss it into the flour. With fingertips, rub in the butter until the mixture resembles breadcrumbs. Add salt and pepper. Add the rosemary and cheese.

Make a well in the centre of the mixture, beat the egg and milk together and bring the mixture together with a knife. The mixture will be sticky. On a floured surface, knead the dough two or three times until smooth. Roll or pat into a flat block about 2½ cm / 1" thick. Cut into rounds with a floured cutter. Brush the tops of the scones with the remaining beaten egg for a golden crust.
Put the scones directly on top of the casserole and cook for 15 - 20 minutes until well risen and golden brown.



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