BBQ Carrots

If you haven't tried carrots on the BBQ, you really should give it a go! The trick is to buy a big bunch of baby carrots with the tops still on; the big woody scrubbed-to-death carrots from the supermarket just won't cut it. Gently wash off any dirt and dry with a tea towel, or leave overnight to dry in a colander. Brush lightly with olive oil, making sure to coat every last patch, and season with a little pepper.

BBQ over a medium heat, preferably with the door closed. They're done when a little of the skins are just beginning to blacken and separate from the core, and they break softly rather than bending or snapping crisply. Also - they'll taste warm, nutty and sweet, with a tiny hint of bitterness from the charcoaled edges. Delightful! Dust with flakes of sea salt for further seasoning. We served them tonight with freshly wilted spinach and a lentil and feta salad, although only a few of the bunch made it to the plate without being snaffled!