The the days getting ever so slightly brighter, the call to be outside is growing. We've been lighting a quick fire in the garden for dinner to make the drudgery of pre-kidding chores a bit more enjoyable.

Root vegetables always cook well over the fire. They are hardy enough to stand up to direct heat without falling apart and usually have a tougher skin that chars up nicely with the flames, giving the rest of the flesh a deeper, smokey flavour. Paired with the almost fruity tang of Aleppo pepper in our Spicy Disco Mix, these carrots are a favourite of ours at Long Table Feasts.

Prep: 5 mins | Cook: 25–30 mins | Serves: 4

Ingredients

• 8 large carrots (washed, but not peeled. I prefer to leave the green tops on too!)
• 4 tablespoons of maple syrup or honey
• 2 tablespoons of balsamic vinegar
• 2 rapeseed oil
• 1.5 teaspoons of Spicy Disco Mix Spice Blend

Method

1. Mix the maple syrup, balsamic, oil, and Spicy Disco Mix
2. Pop the carrots in and make sure they are all coated.
3. Cook on indirect heat on the grill ( not over big flames) for approximately 25-30 minutes. Turn them every so often so they cook evenly, you’re looking for a good bit of char on the outside of the carrots!
4. Slice each carrot lengthways—the vibrant orange centres look grand against the charred skin. Scoop on a big dollop of yoghurt, and scatter some crispy carrot tops over it.