Preheat the oven to 180°C/Fan 160°C/Gas 4. Trim the leaves from the carrots and set them aside. Place the whole carrots on a baking tray. Halve the fennel and thickly slice it. Add it to the carrots. Drizzle over 1 tbsp oil and some seasoning. Toss together. Slide into the oven and roast for 30 mins.
Pour half the honey into a small bowl. Add 1 tsp smoked paprika. Peel and grate the garlic cloves and pop that in. Squeeze in the juice from half the orange. Whisk together and set aside.
Finely slice the chilli. Roughly chop the walnuts. Pour the remaining honey and the butter into a small pan. Bring to a gentle bubble then tip in the chilli and walnuts. Cook on a low heat, stirring now and then for 5 mins. Turn of the heat and set to one side.
While the carrots are cooking, tip the bulgar into a pan. Add 1 tsp cumin. Cover with 200ml boiling water. Simmer for 5 mins till the grains are tender and the water has been absorbed. Pop on a lid to keep warm.
After the carrots and fennel have cooked for 30 mins, pour over the honey and paprika mix. Toss to coat the carrots and fennel. Slide back into the oven for 5 mins.
Finely chop the parsley stalks and roughly chop the leaves. Arrange the spinach on to a couple of plates. Spoon over the bulgar. Lift the carrots and fennel from the tray and place those on top. Dollop on the yogurt. Add the buttered honey walnuts, chill and parsley on top.