carrot purée
 

8 large carrots (about 860g), cut into large chunks
60g butter or ghee
1 tsp chilli flakes

Steam the carrots for 15-20 minutes until tender, then transfer them to a food processor. Add the butter or ghee and chilli flakes, then whizz until smooth. If there are still lumps, push through a wide-mesh sieve into a pan. Season to taste and keep warm over a gentle heat.

Make the carrot purée a few hours in advance. Warm over a low heat before serving