Heat the oven to 200C/180C fan/gas 6. Cut any damaged ends off the carrots and tip into a roasting tin. Drizzle over the oil and season with salt, then roast for 45 mins, tossing halfway through cooking.

Toast the coriander seeds in a dry frying pan, then grind using a pestle and mortar, but don’t break them down too much – the carrots benefit from some added texture. Leave to cool.

Mix the crushed coriander seeds, citrus zest and parsley into the butter. Pile the flavoured butter onto a piece of baking parchment and roll into a cracker shape, twisting the ends. Will keep chilled for up to three days, or frozen for three months.

Serve the carrots with a few slices of the flavoured butter on top, and grind over some black pepper. Keep the rest in the fridge or freezer for another day (see tip below).