How to turn the whole carrot, from leaf to root, into a Moroccan-spiced stew – recipe | Waste not

Save those bright green carrot tops from the compost bin by whizzing them up into a spicy sauce for topping a North African-spiced carrot stew

Today’s warming recipe makes a hero of the whole carrot from root to leaf, and sits somewhere between a roast and a stew. The lush green tops are turned into a punchy chermoula that is stirred into the sauce and used as a garnish.