Maple Candy-Baked Carrots

Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 8

1kg Greek yoghurt
1 tsp dried chilli flakes
½ bunch thyme leaves
sea salt flakes and freshly-ground black pepper
1½ kg carrots
2 Tbsp extra virgin olive oil
75g unsalted butter
125g maple syrup
pistachio dukkah, to serve


1 Preheat oven to 180°C. Combine the yoghurt, chilli and thyme in a bowl, then season generously with salt. Spoon into a bowl lined with a double layer of muslin, tie up to enclose, then hang for 4 hours, or in the fridge overnight.

2 Meanwhile, peel and chop the carrots. Heat the extra virgin olive oil and butter in a large pan over a moderate heat. Once melted, ad the maple syrup, carrots and a generous amount of salt and pepper. Cook for 10 minutes, then transfer to a roasting pan and bake for 40 minutes, until deeply caramelised. Serve with the labne and dukkah.