Makes 16

Ingredients

700g carrots, steamed until soft

2 finely chopped apricots

2 finely chopped dates

2 finely chopped spring onions

10g toasted pine nuts

clove crushed garlic

1 tsp chilli flakes

15g total parsley, mint, dill - finely chopped

1 egg, beaten

about 100g breadcrumbs

1tsp flour

1tsp smoked paprika

1tsp celery salt

1tsp white pepper

Ingredients for the dip

400g Greek yoghurt

zest and juice 1 orange

few sprigs dill

clove crushed garlic

Method

1. Mash the carrots until smooth, add everything else (the dough should be moist but not sticky – adjust breadcrumbs to make it so).

2. Roll into 40g balls, then into cigar shape. Roll in flour mix, chill for 2 hours.

3. Deep fry for 5-6 minutes.

4. For the dip, simply combine it all.

If you make this recipe, be sure to send us a picture of you with your dish to sundaybrunch@channel4.com.

This recipe will be available for 6 months from the publish date and is subject to changes during the live show.