Marcus Wareing served up tasty BBQ carrots with maple syrup, yoghurt, broccoli and hazelnut vinaigrette on Marcus Wareing’s Tales from a Kitchen Garden.

The ingredients for the carrots are: 500g bunch of heritage carrots, halved lengthwise, 1 tsp cumin seeds, toasted, 2 tbsp olive oil, 2 tbsp maple syrup or honey, salt and freshly ground black pepper.

For the dressing: 1 tsp Dijon mustard, 2 tbsp white wine vinegar, 50ml olive oil and 20g toasted hazelnuts, crushed.

To serve: 200g yoghurt and 25g picked mint leaves.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.