The intense sweetness that comes from roasting carrots should not be underestimated. And, when that’s topped with a savoury, nutty crumble, it’s a great combination. Add the wonderfully seasonal purple sprouting broccoli on the side, and it’s a luscious Easter celebration. A few low-waste tips, too: always use the parsley stalks, and try pickling the shallots in leftover gherkin brine. Trust me! And it wouldn’t be a spring recipe without our beloved wild garlic, so make the most of that while it’s about. Roast carrot crumble with wild garlic pesto Prep 20 minCook 1 hr 15 minServes 4 8 large carrots, well scrubbed2 tbsp olive oil4 garlic cloves, peeled and bashed2 bay leaves5g fine salt40g softened unsalted butter1 tbsp white or brown miso paste½ tsp fresh thyme leaves For the pesto40g pumpkin seeds30g wild garlic leaves, roughly chopped, or 2 peeled garlic cloves and 30g spinach, roughly chopped10g parsley (flat-leaf or curly), leaves and stems roughly chopped 100ml olive oil5g (1 small tsp) fine salt For the crumble50g cheddar, grated80g day-old bread, blitzed into chunky …