Heat your oven to 220°C/Fan 200°C/Gas 7. Put a large roasting tin on the top shelf to heat up.

Trim the leaves off the carrots, halve or quarter any larger carrots lengthways. Slice 1cm from the pointy end of the garlic bulb and discard. Tumble the carrots into the roasting tin. Add the garlic bulb. Drizzle with 1 tbsp olive oil. Season with salt and pepper. Roast for 30 mins till tender.

While the carrots cook, peel and finely chop the onion. Put a large pan over a high heat for 1 min. Add 1 tbsp oil to the pan. Add the onion. Cook and stir for 5 mins till tender.

Swirl in 2 tsp each of the cumin and paprika, along with 1 tbsp sugar. Drain both tins of beans. Add them to the pan. Fill 1 tin with water (around 400ml). Add it. Season with a good pinch of salt and pepper. Cover. Simmer for 15 mins till the beans are warm and have softened slightly.

While the beans cook, use a veg peeler to peel the zest from the lemon. Very thinly slice it into shreds. Cut a few thin slices from the chilli (use as much or as little as you like). Set aside.

Halve and de-stone the avocado. Scoop the flesh into a food processor or blender with the juice from the lemon. Season. Blitz till smooth, or just mash it with a fork till smooth. Taste and add a little more salt and pepper if you think it needs it.

Take the roasting tin out of the oven. Squeeze the cloves from the roast garlic bulb into the beans. Swirl through. Taste. Add more seasoning if you think it needs it.

Spoon the beans into 2 bowls. Add a dollop of avocado cream to each bowl. Roughly chop the coriander. Toss the carrots with most of the coriander, the lemon zest, chilli and any remaining smoked paprika. Pile on top of the beans. Finish with the remaining coriander leaves to serve.

You're the tops^ Carrot tops have a grassy, parsley-like flavour. Wrap them in kitchen paper and store them in the fridge. Try whizzing them up with parmesan, toasted pine nuts, a clove of garlic and some olive oil to make a summer pesto.