HALF-TIME ORANGE BARS OLIVE-SPIKED LAMB LEG WITH CHINOTTO GLAZE

Preparation time 15 mins plus 15 mins resting

Cooking time 11/2 hours Makes 12

1kg carrots, peeled and chopped 1 Tbsp extra virgin olive oil

1/2 tsp fine sea-salt flakes

Juice and zest of 4 oranges 400g can chickpeas, drained, rinsed 4 free-range eggs

1 tsp vanilla essence

1 tsp ground cinnamon

1/2 tsp ground nutmeg

3/4 cup coconut sugar

1/2 cup wholemeal self-raising flour 1 Tbsp psyllium husk

1 cup icing sugar

Candied orange zest, to garnish

(optional)

STEP 1 Preheat oven to 190°C fan-forced (210°C conventional). Line an oven tray with baking paper. Put carrot in a microwave-proof bowl and cook on high power for 10 minutes, until softened. Toss with oil and salt, arrange on prepared tray and bake for 30 minutes, until lightly browned. Set aside to cool completely.

STEP 2 Boil juice until reduced to 1/2 cup, then combine in a food processor with carrot, chickpeas, orange zest, eggs, vanilla, spices and coconut sugar. Puree until completely smooth.

STEP 3 Transfer to a bowl, then fold in flour and psyllium husk. Spoon into a lined 27 x 17cm slice pan and bake for 30-35 minutes, until a skewer can be cleanly inserted. Put a second tray on top with weights, set aside for 15 minutes, then refrigerate until cold.

STEP 4 Cut into squares or bars. Whisk icing sugar with a few drops of water, then drizzle over top. Garnish with candied zest, if using. Store bars up to 3 days in an airtight container at room temperature.

Salty olives, sweet and earthy lamb, butter charred fruits and aromatic spices – this dish is an absolute flavour fest. Best of all, doing it over the barbecue means you can take in the beautiful autumnal weather while you master the grill.