Preheat your oven to 200°C/Fan 180°C/Gas 6. Cut the tops from the carrots and set them to one side. Place the carrots on a roasting tray and drizzle over 1 tbsp oil with some salt and pepper.Roll the carrots to coat them. Slide into the oven to roast for 15 mins.

While the carrots are roasting, fill and boil the kettle. Pour the bulgar wheat into a heatproof bowl with a good pinch of salt and pepper. Pour over 200mll hot water from the kettle. Cover the bowl with a plate of some cling film and leave to steam cook.

Finely grate the zest from the orange and set to one side. Squeeze half the juice into a small bowl. Whisk in the harissa paste and honey.

When the carrots have cooked for 15 mins, remove the tray from the oven. Pour over the honey and harissa mix and carefully turn the carrots over to coat them. Scatter over the flaked almonds. Slide the tray back into the oven for 2 mins.

Stir a pinch of orange zest and 1 tbsp oil into the cooked bulgar. Finely chop a pinch of the carrot tops and add those too. Taste and add more salt or pepper if you think it needs it.

Remove the carrots from the oven. Divide the bulgar between a couple of plates. Top with the honey roasted spiced carrots. Crumble over the goats cheese and scatter over the remaining almonds. Serve with a wedge of orange to squeeze over.