Boil the carrots for 20 mins until
tender, then drain and return to the
pan. Mash with the butter, Pernod
and plenty of seasoning until fairly
smooth and most of the moisture has
evaporated. Tip in a bowl and cover.
This will keep in the fridge for 2 days.
On the day, heat in the microwave on
High for 7 mins, or in the oven for
20 mins, until piping hot.