Smoky BBQ carrot hot dogs

Method

1. Light the barbecue and wait for the coals to glow white. In the meantime, wash the carrots and trim off the stalk end, then put them on a large sheet of foil with the rosemary and salt and wrap up into a parcel. Once the coals are ready, put the foil parcel directly on the coals, towards the edge where it’s slightly less hot. Using tongs, flip the foil parcel every 10 minutes or so. Cook for 30-40 minutes until cooked through.

2. To make the charred spring onion créme fraîche, put the grill or wire rack on the barbecue and add the spring onions. Cook for a few minutes until charred on both sides, then take off the barbecue, roughly chop and add to a small blender or mini chopper with the crème fraîche, mayonnaise and a pinch of salt. Whizz until smooth, then transfer to a piping bag or a bowl.

3. For the curried onions, put a small pan over a medium heat with the oil and butter, then add the onions and fry for 5 minutes. Add the spices, then cook for another 5 minutes until softened.

4. Once the carrots are cooked through, carefully unwrap the foil. Scrape off any particularly black charred bits and discard the rosemary. Lay the carrots in the buns, then top with a squiggle of spring onion crème fraîche (a piping bag is easiest, or just drizzle with a spoon), a tangle of curried onions and a sprinkle of nigella seeds and chopped tarragon (if using).