Carrot & Coriander Loaf


  • 500g tasty carrots, top, tailed, chopped, boiled/steamed and drained
  • 2 cloves garlic, skinned and creamed with salt
  • 250g cottage cheese
  • 100g grated strong lancs or cheddar cheese
  • 1Tbsp ground coriander seed
  • 1Tbsp chopped coriander leaf
  • 80g chopped sundried, unsulphered apricots

Recipe Name

Carrot & Coriander Loaf


Heat oven to gas mark 7 / 200 degrees conventional or fan oven. Line a 2lb loaf tin with silicone paper/baking parchment. Stir all ingredients together in a large bowl. Add 2 beaten large eggs and stir in. Pour mixture into tin and place in centre of oven for 45 minutes, covered with greaseproof paper or similar. Check if cooked with a cocktail stick or knife blade; loaf is cooked if blade is drawn out clean . If not fully cooked reduce heat to gas 5/160c for further 30 minutes. Check again with stick or knife. Leave overnight or at least 5 hours before turning out onto a clean plate and chill until ready to eat. Enjoy as a starter or as a main course with extra veg, baked potato, etc.