- 1kg carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp clear honey
- 5 lemon thyme sprigs, leaves picked, plus extra to serve (use ordinary thyme if you can't find lemon)
Tip the carrots into a wide shallow pan so they are no more than a double layer. Add the butter, honey and about 500ml or 2cm of water, the leaves from the thyme and a pinch of salt. Partly cover with a lid, turn the heat up high and boil everything down until the carrots are tender, cooked through and sticky with honey. If they aren’t tender enough by the time the water has evaporated, add a splash more. Once glazed, turn them over in the sticky juices and serve, with extra thyme on top.