Carrot Roll

Another lovely wartime recipe from English Heritage's Ration Book Cookery. Originally from the pamphlet Food Facts.

2 large carrots
1 tsp vegetable extract (Marmite or similar)
2 tsps fine oatmeal, toasted
cold cooked mashed potato

Grate the carrots and cook for 10 mins in a very little water. Add the vegetable extract and toasted oatmeal. Boil for 5 minutes, stirring to thicken. Cool. At this stage the mixture will be quite stiff. Have some cold mashed potato ready, dust the pastry board with flour and roll out into an oblong shape. Place the carrot filling in the centre, then fold over and shape into a roll. Dot with a few shavings of fat and bake in a moderately hot oven until nicely browned. Serve with well seasoned brown gravy.

You could leave out the Marmite. I was a vegetarian in the 70s and people insisted on adding Marmite to anything they cooked for you.