Preheat the oven to 200°C/Fan 180°C/Gas 6. Scrub the bunched carrots and trim away the leaves. Halve or, if large, quarter lengthways with a sharp knife, then scatter in a roasting tin. Toss with 1 tsp harissa (or use less if you prefer a milder spiced dish), a pinch of salt and pepper and 1 tbsp oil. Slide into the oven for 20 mins, turning halfway though. Once cooked, turn the oven off and leave the carrots in there to keep warm.

While the carrots cook, tip the rice into a sieve and give it a good rinse under cold water. Tip into a small pan, add 300ml boiling water and a pinch of salt. Pop on a lid, bring to the boil, then turn right down and very gently simmer for 6 mins. Tip the rice into a sieve and drain off any excess water.

Slide the butter into the empty rice pan and melt over a medium heat with 1 tbsp oil and a good pinch of salt and pepper. Return the rice to the pan and pack down into the bottom with a wooden spoon. Cover the pan with a folded clean tea towel and the lid. Cook for 15 mins, then reduce the temperature to low for 5 more mins.

While the rice cooks, peel and finely slice the onion. Peel and grate the garlic and turmeric. Roughly chop the tomatoes.

Pour 1 tbsp oil into a large frying pan and set on a medium heat for 2 mins. Slide in the onion, garlic, fresh turmeric and a pinch of salt and pepper. Cook for 5 mins, till softened. Tip in the chopped tomatoes and cook for a further 5 mins.

Zest in the orange and squeeze in the juice from 1 half. Stir in the spinach till wilted. Pour in the yogurt and gently warm through, stirring. Taste and add more salt or orange juice if you think it needs it.

Tip the rice onto a large plate, using a spoon to loosen the caramelised crust from the bottom of the pan. Serve with bowls of the spiced yogurt. sauce and harissa roasted carrots.