Miso and maple syrup glazed carrot and pumpkin rice bowl

Cut the tops off a bunch of carrots and cut each in half lengthways; cut a kg of pumpkin into 2cm dice. Toss in a mixture of equal parts miso, whiskey and maple syrup, with a good glug of sesame oil and as many sesame seeds as you like. Roast for around an hour and a half at 140c – deglaze the roasting tray with some water towards the end of cooking to dislodge the crusted-on glaze. Remove from the oven, sprinkle over some bonito powder, and add half a bunch of sliced spring onions, and a good handful of podded edame beans. (I used pre-salted frozen ones).

Meanwhile, cook two cups of brown rice in a rice cooker (or in a pot if you’re patient), using dashi broth instead of water. (To make this, boil the kettle, let it sit for a few minutes, then pour two cups over a piece of konbu; let this infuse for about five minutes, then remove and stir in two tsp of bonito powder.)

When the rice is cooked (and still hot), put the veg mix on top of the cooked rice (in the rice cooker or saucepan you cooked it in), then pour over four eggs, beaten with a slosh of soy sauce and cooking rice wine. Let sit until the eggs are loosely set, then serve topped with shaved bonito, oyster sauce and Japanese seven-spice seasoning.