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First, make the granola. Heat the oven to 160C/140C fan/gas 3. Melt the butter with the honey in the microwave for 40 seconds. Toast the oats, seeds and hazelnuts on a baking tray in the oven for 5 mins. Remove from the oven, mix with the melted butter mixture and return to the oven for another 8 mins. Stir well, then return to the oven for another 8 mins until the granola is golden and toasted. Season with salt and set aside to cool. Can be made up to two days ahead and kept in an airtight container.
Turn up the oven to 200C/180C fan/gas 6. Put the baby carrots in foil with a glug of olive oil, the thyme and a little seasoning. Wrap in an envelope and bake for 20 mins or until tender.
Meanwhile, make the purée by heating 80g butter in a pan and gently frying the carrot slices with 50ml water until they start to caramelise. Keep over a low heat for about 15 mins until deeply coloured and completely tender. Leave to cool a little, then put in a blender. Blend with 25ml water until smooth, then season.
Melt the remaining 20g butter and cook until just brown with a nutty smell. To serve, divide the purée between two plates. Cut the baby carrots into two to three pieces and sit on top of the purée. Drizzle with a little of the brown butter, sprinkle over generous amounts of the granola and finish with a grating of the cheese and a pinch of sea salt.