Carrot Bruschetta

Individual Christmas Plum Puddings


  • 2 tbsp fresh coriander
  • chopped Slices of a good bread
  • 1 clove of garlic
  • 3 tbsp houmous
  • 1 tbsp rapeseed oil
  • 1 clove of garlic, crushed
  • 1 red chilli, deseeded and finely sliced
  • ½ tsp cumin seeds
  • 200g carrots, grated


Heat the oil in a pan and cook the garlic, chilli, cumin seeds and carrots for 1-2 minutes, stirring, until softened, on the simmering plate. Set aside to cool, and then stir in the coriander.

Meanwhile toast the bread, or ‘grill’ in the roasting oven or on a griddle pan and rub with the clove of garlic. Spread with the houmous and top with the spicy carrot mixture.