Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub and trim the carrots (no need to peel them), and chop them into small chunks. Peel the onion and thickly slice it. Tumble the veg into a roasting tin and toss with 1 tbsp olive oil and some salt and pepper. Slide into the oven to roast for 30 mins.

While the veg roast, peel and finely grate the ginger and garlic into a bowl. Halve the chilli and flick out the seeds if you prefer less heat. Finely chop the chilli and add it to the bowl. Pour in the maple syrup and tip in 1 tsp ground coriander. Stir and set to one side.

Place a small frying pan on a medium heat and add the sunflower seeds. Toast them for 2-3 mins, shaking the pan, till browned and nutty smelling. Tip into a bowl.

When the carrots have roasted for 30 mins, remove the tin from the oven. They should be softened and lightly charred at the edges. Pour over the maple syrup mixture and gently stir to coat the carrots. Slide back into the oven for 5 mins. Fill and boil your kettle.

After 5 mins, remove the tin from the oven – the carrots should be caramelised and sticky. If your roasting tin can be used to cook on the hob, pop it on a medium heat and pour in 1 ltr hot water from the kettle into the tin. Alternatively, transfer all the sticky veg to a pan, pop on a medium heat and add the hot water.