1. Place the grated carrot and butter in a medium saucepan over medium heat and cook for about 12 minutes, stirring regularly until the carrots are softened. Transfer to a blender or food processor and blend to form a very smooth puree. Taste and season with salt to your liking. Scatter generously with the pecorino and parsley, grind plenty of black pepper on top and serve.

Adam's tip: Adding a spoon of miso to the carrot puree before blending it will give you an earthy, savoury flavour that works well with the sweet carrot. Just cut down on the salt a bit.

Also try: Adam Liaw's shiraz and aniseed beef cheeks