Step 1

For pepper sauce, preheat oven to 220°C. Roast capsicum and chillies on oven trays until softened and browned (20-25 minutes). Weigh roasted peppers and add one per cent of the weight in salt (for example, for 450gm roasted peppers, add 4.5gm salt), then blend in a blender until smooth. Transfer to a sterilised jar (see note), add oil and seal. Use immediately or, preferably, leave to ferment at room temperature for 1 week.

Step 2

For caramelised pumpkin seeds, preheat oven to 160°C. Combine sherry vinegar, sugar and 1 heaped tsp salt in a bowl. Add pepitas, stir to coat thoroughly, then bake on an oven tray lined with baking paper until golden brown (25-30 minutes). Cool, then break up pepitas, add caraway seeds and toss to combine. Store in an airtight container until required.

Step 3

Increase oven to 220°C. Drizzle carrots with oil, season to taste and roast on a baking tray until tender and golden brown (30-35 minutes). Season to taste with salt and lemon juice.

Step 4

Fold 50ml water into goat's curd in a bowl, then slowly add extra-virgin olive oil, whisking to emulsify. Divide curd among dishes. Toss carrots in a bowl with 125ml pepper sauce (remainder will keep refrigerated for several months), parsley and pumpkin seeds. Top curd with carrot mixture and drizzle with olive oil to serve.