But if the thought of another raw carrot stick in your lunch has you yawning, there's a way to make them more exciting. Take a little inspiration from the East Asian staple, Korean kimchi ...

Cut a carrot into matchsticks ... take longer to ferment in the fridge but will be quicker when placed outside. Kimchi, they say, does not go bad – just becomes more sour.

To make the quick kimchi place the finely sliced red cabbage and carrot in a medium-sized mixing bowl. Add the fish sauce, rice wine vinegar, caster sugar, minced ginger and Korean chilli flakes.

Kimchi tends to be garlicky ... Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, stirring regularly, until starting ...

Cook the bacon in a large frying pan until it starts to crisp. Stir in the kimchi and carrot and cook for 1 minute. Add the rice and continue to cook, stirring regularly until the rice is piping hot.