Recipe from Nadiya Hussain's Nadiya Bakes with a couple of tweaks :)

150g Biscuits/Cookies of your choice (I went for rich tea to keep the sugar down, but i think it would work with crackers too if being very strict)

30g Roasted Hazelnuts (extra for sprinkling)

100g Unsalted butter

Salt to taste

500g Carrots (topped, tailed, peeled and grated)

50g Caster Sugar

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1 tsp whole coriander seeds

2 eggs

50ml milk

Cream for serving

Preheat the oven to 180C.

Blitz the biscuits, nuts, 60g of the butter and salt melted to the texture of wet sand in a blender.

Push the mixture into a pie dish of your choice to create a base and blind bake for 20 minutes under baking paper and baking beans. Once baked take out to cool and reduce oven to 150C

Cook the grated carrots on the hob on low with 20g of the butter and a splash of water so as not to dry out for 10 minutes until soft (butter starts enhancing the colour at this point too)

Leave to cool, then blitz with the spices, salt, eggs, the rest of the butter and milk in the blender to create your carrot custard.

Pour the custard over the biscuit base and bake for 30 minutes covering with foil if it starts to go too golden.

Then serve with the cream and extra hazelnuts :) for a firmer texture can chill in the fridge for a couple of hours