3 large carrots (washed, halved longways)

50gm salted butter

1 heaped tbl sp gochujang

1/3 cup honey

1.5 cups greek yoghurt

1 cup of mint and coriander leaves (washed)

1/2 lime juice

Olive oil

Optional garnish: dill (use lil mint leaves instead if you like)

Find your biggest flat pan and place on super high heat (the bigger the pan you have the more carrots you can do, change the ratio of ingredients by a third for extra carrot). Add a glug of olive oil and bring to high heat. Add your carrots middle side down first and char hard, you want to almost burn them. Flip over and do the same to the skin side. Once you’ve achieved a deep char, add in your butter and gochujang and mix together whilst melting into the pan.

Braise your carrots in your spicy butter for 10 minutes on medium low heat. Basting the carrots every now and again. Add in your butter over the top, roll you carrots through the sauce and cook for another 5 minutes or until you fork easily pierces through the thickest part of the carrot with no resistance.

Herb Yogurt Sauce

Finely chop your coriander and mint before adding into bowl with lime juice, yogurt and salt to taste. Mix together.

To plate, make a bed with your herbed yogurt sauce, place your carrots on top and drizzle your butter sauce on top. Finish with dill or mint.