Carrot & Cheddar loaf

Preheat the oven to 180ºC, gas mark 4. Grease and line a 900g loaf tin with baking parchment. Put the trimmed carrots in a food processor and whizz to a fine grind (the texture of coarse breadcrumbs) or grate with a fine grater.

In a small bowl, use a fork to whisk together the egg and buttermilk. Set aside 10g pumpkin seeds and 10g grated Cheddar, then put the ground carrots and remaining ingredients in a large mixing bowl with a few twists of freshly ground black pepper. Gradually stir in the egg mixture until just combined (don’t overwork).

Spoon into the prepared tin, then sprinkle with the reserved pumpkin seeds and grated Cheddar. Bake for 50 minutes-1 hour until the top feels bouncy and the loaf has a lovely fragrance of cheese and spice. Cool in the tin for at least 20 minutes (the loaf may dip in the middle but will still taste delicious) before transferring to a wire rack to cool completely.