30 small carrots or enough larger ones cut lengthways to make about 30 pieces, tossed in a sauce of 3 tblsp soy sauce, 1 tblsp sambal oelek, 1 tblsp avocaco oil, 2 tblsp honey (or maple syrup if you want to make it completely vegan), and a healthy dose of freshly ground black pepper. Place in one layer in a baking tray, preserving the remainder of the sauce.

Bake in one layer for a total of 45 to 50 minutes. It is OK for the carrots to turn slightly charred at the edges.

Halfway through, turn the pieces, and spoon over the remaining sauce.

Serve as a side or, as in this case, a main course with lentils and a handful of balcony greens and finely chopped garlic. Drizzled with a tahini dressing.