Roasting sweet carrots in spicy rose harissa, sticky honey and warming spice blend, Ras El Hanout, elevates them into a stunning side dish — especially topped with crunchy dukkah. Yoghurt tahina sauce finishes it nicely. Use non-dairy yoghurt if pairing with a meaty main.

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• Heat your oven to 180°C fan and line a large oven tray with baking parchment.
• Mix the oil, honey, Cook With M&S Rose Harissa and Cook WIth M&S Ras el Hanout in a bowl large enough to contain all the carrots.
• Add the carrots to the bowl and mix to coat them in the sauce.
• Line an oven tray large enough to hold them in a single layer and roast for approximately 45 mins — until the carrots are soft and slightly caramelised.
• While the carrots are cooking, combine the yoghurt and tahina, stirring until smooth. Season to taste – add more raw tahina if you wish.
• On a large serving platter, spread the yoghurt tahina sauce thinly enough to hold all the roasted carrots. Place the carrots on top and sprinkle with the Cook with M&S Dukkah, parsley and almonds, if required.