Coleslaw

4 Cups finely shredded cabbage
2 large carrots, peeled, coarsely grated
1 white onion, finely diced
½ Cup good-quality whole-egg mayonnaise
1 Tablespoon Dijon mustard
1 ½ Tablespoons fresh lemon juice

To make the coleslaw, combine the cabbage, carrot and onion in a large bowl. Whisk the mayonnaise, mustard and lemon juice in a small bowl until well combined. Taste and season with salt and pepper. Add to the cabbage mixture and gently toss until well combined.

Potatoes and Carrots (Aloo Gajjar)

2 Tablespoons ghee or 2 Tablespoons oil (see note)
1 teaspoon cumin seeds
2 medium potatoes, peeled and cut into 1" cubes
3 medium carrots, scraped and cubed
1 teaspoon chilli powder
1 teaspoon ground coriander
1/4 teaspoon turmeric powder
Salt to taste
Juice of half a lemon

Heat ghee or oil and add cumin seeds. When they begin to crackle, add potatoes. Fry 3 - 4 minutes then add the carrots. Stir the mixture and sprinkle with chilli, coriander, turmeric and salt. Stir fry the mixture for 1 - 2 minutes then cover and cook on low heat for 8 - 10 minutes. Sprinkle with a little water to help cook the carrots. Sprinkle with lemon juice before serving.

Note: Ghee is clarified butter - you can buy it in the supermarket - usually in the international section or with the oils.

Recipe from "Indian Cooking" by Lalita Ahmed

Carrots with a Tasmanian Leatherwood Honey Glaze

Cook carrots in a saucepan of boiling salted water for 2 to 3 minutes, or until just tender. Drain. Transfer to a dish.

Heat honey gently in a microwave. Pour over carrots. Season with salt and pepper.

Serve.