Instructions: Cook the carrots in the stock until tender. Rub through a sieve (or potato ricer) or puree in a blender and return the mixture to the pan. Add the milk, nutmeg and salt and pepper to taste and bring to the boil. Pour into two flameproof bowls and sprinkle with the cheeses. Place under a preheated grill (boiler) for 2 minutes, or until the cheese melts. Serve with warm Herb Bread.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.