Win an Ultimate Dining Experience weekend at the Manchester Food and Drink festival

This vegetarian dish by the adventurous chef at Nutters restaurant in Rochdale combines all the goodness of organic carrots - high in dietary fibre, antioxidants and minerals - mixed with local market vegetables. It's not only a great dinner party dish, but one that is appealing to the whole family.

Andrew "utter" Nutter uses the following suppliers of local produce: Reg Johnson – Goosnargh ducks/chickens; Chris Neve – C & G Neve Fish Supplier, Fleetwood, and Andrew Holt; R.S.Ireland – Black Pudding.

Serves 4

50g butter
2 bunches organic carrots – peeled and grated
1 shallot – chopped
1 clove garlic
Pinch fresh root ginger
100g mashed potato
2 eggs
50g Creamy Lancashire cheese (Chris Sandhams based in Preston, Lancashire)
200ml tomato passata
4 leaves fresh basil – shredded
25ml crème fraiche

Heat the butter and sweat off the carrots, garlic, shallot and ginger for 5 minutes until softened. Add the potato, eggs and cheese – mix well and season. Line ramekin dishes with food wrap and fill the ramekins with the mixture then cover. Bake in a bain marie 180ºc for 20 minutes. Heat the passata, basil and crème fraiche. Warm through the vegetables. When ready to serve – un-mould the timbales onto plates, spoon around the sauce and top with the market vegetables. Serve with a selection of seasonal vegetables

The Manchester Food & Drink Festival runs from 5-15 October with offers in hundreds of restaurants, bars and cafes as well as outdoor events across the City and region. Highlights include a Real Food Fair at Whitworth Art Gallery, the "Taste, Dine and Learn Pavilion on Albert Square" (with more than 40 chefs performing) and a huge local producers market on St Ann’s Square. For a full list of events please visit www.foodanddrinkfestival.com

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