So, a mammoth cookathon over the last 48 hours, starting with a cookery day hosted by Sophie Grigson on Moroccan and North African food - more on that later! We were at a friend's for a party last night and we all contributed various dishes on the theme of mezze and tapas. I have been wanting to try this Hugh Fearnley-Whittingstall recipe for a while, so this was a perfect opportunity. You start off by mixing a dessertspoon of honey in a bowl with 3 tablespoons olive oil, a teaspoon each of ground cumin and coriander and some salt and pepper. Peel 4 cloves of garlic and add to the oil. Peel 500g of carrots and cut into 5mm slices, then toss in the spicy oil. Scrape all of this onto a baking sheet lined with parchment paper, and roast for 35 minutes or so until the carrot is soft and slightly caramelised. Cool a little, then scrape into a food processor. Add the juice of half an orange and half a lemon, 3 tablespoons of tahini and 2 tablespoons of olive oil. Blend until smooth, adding a little more juice if it needs thinning. Taste and adjust the salt and pepper if necessary. I have to admit that, straight after mixing, I wasn't impressed with this - it seemed too sweet. However, 8 hours later at the party, it had mellowed into a mildly spiced, fruity, sweet and savoury whole and was delicious with crusty bread and pitta toasts. One to make again, just follow my advice and make it in advance!