June 2025

Roasted carrots with yogurt and dukkah

Name: Roasted carrots with yogurt and dukkah
Yield: 6
Ingredients: 1 kg bunched carrots, tops removed; 50ml extra-virgin olive oil, plus extra to serve; 1 tsp honey; 250g extra-thick plain yogurt, such as Greek yogurt; 1 small bunch (15g) mint, leaves picked; 1 small bunch (15g) parsley, leaves picked; 1 small bunch (15g) dill, leaves picked; ½ lemon, juice; 2 tbsp sunflower seeds; 2 tbsp pumpkin seeds; 1 tsp coriander seed; 1 tsp cumin seeds; 1 tsp fennel seeds; 1 tsp dried thyme

Thomas Straker, founder of acclaimed London restaurant Straker's, shares some of the delicious seasonal recipes included in his new cookbook Food You Want to Eat (Bloomsbury Publishing, £25). Perfect for the home cook, they use trusted techniques and quality ingredients with a chef's balance of flavours.

By Thomas Straker

6 June 2025

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Issy Croker

Make sure to get a good char on the carrots here, to achieve the strength of character that this dish needs. Lovely thick yogurt pulls it all together well. My book includes a recipe for hung yogurt, but you can easily substitute it for thick Greek yogurt here. It is great as a side dish or starter.

Recipe notes