Artichokes, Carrots & Preserved Lemons with Ginger & Honey

1.Peel and halve the baby waxy potatoes.

2.Peel and halve the shallots.

3.Separate and peel the cloves of garlic from the head of garlic.

4.Peel and finely grate the root ginger.

5.Roughly crush the coriander seeds.

6.Discard the flesh of the preserved lemons and shred the rind.

7.Drain the artichoke hearts.

8.Preheat the oven to 180°C/350°F/gas mark 4. Peel the carrots and trim the tops. If they're slim leave them whole, otherwise halve them lengthways.

9.Put everything - except the artichokes, extra thyme leaves and honey - into a big roasting tin. The vegetables should lie in a single layer.

10.Set over a medium heat and bring the liquid just to the boil. Immediately put it into the oven and cook for 45 minutes.

11.Gently turn the vegetables over once or twice during this time.

12.Drain and dry the artichoke hearts on kitchen paper, then halve them. Add to the vegetables and cook for a further 15 minutes.

13.Drizzle the honey over, scatter on the remaining thyme and cook for a final 15 minutes.

14.You should have soft vegetables with olive oil-rich, well-reduced juices.