PRE-ORDER NOW FOR CHRISTMAS
Our bunched carrots taste as good as they look: delicate and sweet. And, as they’re daintier than hearty winter carrots, they cook faster. Roast, steam, boil or just eat raw.
Keep them in top shape for longer, by cutting the green tops off (they're great blitzed into a pesto or scattered into a salad) and store them in the fridge separate from the carrot.