Baby carrots, Spanish onion, pumpkin and beetroot cut into irregular shapes and wrapped in foil with whole garlic cloves, a curl of dried licorice root and a splash of balsamic. Cooked over coals for fifteen minutes, then charred directly on the bars of the BBQ. Smoke and root sweetness in one parcel.

Licorice root is the unexpected hero. The dried root (anise-sweet and slightly bitter) infuses the vegetables with a depth that reads as something between fennel and star anise without being either. Sourced from Middle Eastern grocers or whole-food shops; a piece the size of a thumb is enough for the whole parcel.

The two-stage cook is the trick. The foil parcel softens the vegetables through and lets them absorb the aromatics; the final char on bare metal grills puts the colour and the smoke on the surface. The balsamic reduces in the foil into a sticky glaze that catches the char.

Different shapes for different vegetables is the small detail that elevates the dish. Carrots whole or split, onion in petals, pumpkin in wedges, beetroot in halves. Each cooks at its own rate and ends up in a slightly different texture, giving the plate variety. Serve at room temperature with a dollop of whipped goat's curd and crusty bread.