Carrot Scramble serves 4   2 large sweet potatoes x slices bacon 1 large leek, white part only, sliced Salt and pepper 8 large carrots, peeled and chopped 1 lemon, halved 2 tablespoons butter Drizzle of olive oil   1. Preheat the oven to 350°F. 2. Bake the sweet potatoes for 45 minutes to an hour, until a fork goes in easily. 3. While the sweet potatoes are baking, cook the bacon in a frying pan until browned. Drain. 4. In a separate frying pan, cook the leek, sprinkled with salt and pepper, for 5 to10 minutes on medium heat, stirring often, until softened. Chop the bacon and stir it in. 5. Cook the carrots in a pot of boiling salted water for 10 minutes, until tender. Drain them and mash them in a large bowl. 6. When the sweet potatoes are cooked, halve them and scoop out the flesh. Add the sweet potato to the carrot and roughly mash them together. Season with salt and pepper and the juice of half the lemon. 7. Add the butter and olive oil, followed by the bacon and leek mixture. Add the juice from the other half of the lemon if you wish. Excerpted from Plant, Cook, Eat!: A Children's Cookbook by Joe Archer, Caroline Craig All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.