It�s becoming a common complaint nowadays that so much of our fruit and veg might look great on the supermarket shelves but doesn�t taste great when you get it home. Sadly, one of the vegetables that seem to have particularly lost its flavour over the years is the UK�s most popular of all vegetables - the carrot. But the resurgence in popularity of an old favourite, forgotten for nearly half a century, is hopefully changing things.

The Chantenay variety is a conical-shaped, tender-textured carrot, no bigger than a child�s finger, but has the winning combination of great taste and ease of preparation. �They taste just like carrots used to taste� say its many fans � crisp, sweet, carroty and delicious � and better still, need no preparation other than a quick wash under the tap. No topping, no tailing and no peeling � just eat the carrot whole; raw or cooked.

The Chantenay carrot was hugely popular during the 50s and 60s but it fell out of favour with growers in the 70s as it�s notoriously difficult to grow. In fact, had it not been for the canned carrot market which stayed faithful to this variety due to its perfect canning-size and sweet taste, production of Chantenay might have ceased in the UK altogether.

This small but perfectly formed carrot needs the very best soils and farming practices to produce a good crop � and that�s not all! It needs nine times more seed than ordinary carrot production, twice as much land and half a litre of water to produce a single Chantenay carrot � all factors that led to this carrots demise when taste had to be traded in for sterile uniformity, yields and profits.

Max Howard, one of the co-operative of farmers who took a gamble trying to resurrect this variety 7 years ago felt it was �crunch time� (!) for British carrots. �Carrots just had to be long, orange and blemish-free. We weren�t growing them for flavour - it just became about yield and low costs. But as farmers first rather than businessmen, it has given us great satisfaction to have gone back to a traditional variety that puts taste firmly back on the map!�

It has taken over seven years to develop the growing techniques that have enabled this recent revival but now Chantenay can be grown all year round in the UK � thanks to modern, computerized technology that controls the moisture and disease levels in the crops and a special soil nutrition system that keeps the mineral levels of the soil in balance.

Sales have doubled year on year and last year saw the British public munch their way through �6 million pounds worth! Approximately 5 Chantenay carrots count as one of the recommended five portions of fruit and vegetables that we should eat each day and provides more than the RDA of vitamin A � important in strengthening the immune system, keeping the skin, lungs and intestines healthy, promoting cell growth and yes - aiding good vision � the old adage is true! Due to their vibrant colour, sweet taste and cute size, this is one vegetable that even kids can�t get enough of � a great finger food or snack available at most supermarkets all year round.

To launch the 2007 season, TV�s Flying Chef Rachel Green has devised 7 great-tasting, healthy recipes that are quick and easy to prepare � just like the Chantenays themselves. With delights such as �cumin spiced Chantenay and lentil salad with mango chicken� or �Greek lamb with Chantenay carrots and feta�, you�re sure to join the Chantenay revolution ... but be warned! These tasty little treats come with a definite health warning � Once Bitten, Forever Smitten!

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FFI, the 2007 recipes and images or growers profiles contact Pam Lloyd on 0117 9421803, or at pam@pamlloyd.com, or visit www.chantenay.co.uk for further press information