Preheat the oven to 392°F (200°C/180°C fan/gas 6). Grease and line the base of a 9 inch (25 cm) square baking tin or a round skillet with baking paper.

For the sticky carrots, in a bowl, combine the chantenay carrots, 2 tbsp olive oil, 2 tbsp hot honey, 1 tsp fine sea salt, ¼ tsp cayenne pepper and a few pinches of fresh thyme leaves. Toss well to coat the carrots; arrange them flat-side down in the tin or skillet, in the pattern of your choice, avoiding large, uneven gaps between them. Bake for 40 mins or until the carrots are soft and lightly caramelised.

Meanwhile, prepare the cornbread batter. Put the milk in a jug, add the lemon juice and set aside (it will curdle slightly, but don’t worry, this is normal).

In a large bowl, whisk the flour, cornmeal, sugar, remaining 1½ tsp salt and ½ tsp cayenne, garlic granules and baking powder until combined.

In a separate bowl, combine the 90g melted butter, remaining 90ml olive oil and eggs. Add the milk mixture and whisk to combine.

Slowly pour the wet mixture into the dry, whisking continuously to make a smooth batter. Fold in the grated carrots and cheddar, diced chilli and remaining thyme leaves (reserve a few to garnish).

Remove the sticky carrots from the oven and reduce the temperature to 356°F (180°C/160°C fan/gas 5). Drizzle 3 tbsp hot honey over the carrots to coat them.

Carefully pour the batter over the carrots and level out the surface with a palette knife. Bake for 45-50 mins, until golden and springy or until a skewer inserted comes out clean.

For the hot honey butter, mix the 70g softened butter with the remaining 40g hot honey and pinch of sea salt flakes until combined. Place in a small dish ready for serving.

Carefully invert the cornbread onto a board or serving plate. Scatter over the reserved thyme leaves, cut into chunks and serve warm with the hot honey butter.