Hot honey, roast carrots, and a Sunday lunch

This is the recipe that made carrots interesting in our house. The trick is the order of operations — honey goes on at the end, not the start, or it burns into something bitter.

Roast halved Dutch carrots at 220°C with olive oil, salt, and crushed cumin seed for 25 minutes. In the final five, brush with 2 tbsp leatherwood honey warmed with a teaspoon of smoked chilli paste. Out, rest, scatter with toasted almonds and a small fistful of mint. Eat with lamb shoulder, or alone, with a wedge of sourdough to mop up the syrup that pools underneath.