175g carrots grated
150g cheddar cheese
150g porridge oats
1 medium egg
Pinch dried/ fresh herbs
Preheat the oven to 180°C/160°C fan or gas mark 4.
Line the baking tin with the baking parchment or greaseproof paper.
Peel and grate the carrots and weigh out 175g.
Grate the cheese.
Weigh the oats into a large mixing bowl and add the carrots and cheese.
Break the egg into a small bowl and add the herbs and black pepper (if using). Beat with a fork to break up the egg and add to the large bowl.
Mix everything together then spoon into the prepared tin, pushing the mixture well into the corners and levelling the top.
Bake in the oven for 25 minutes until turning golden.
Leave to cool in the tin for 30 minutes before removing and cutting into 9 squares with a sharp knife.