Buttered baby carrots

Whisk together 2 tsp Dijon mustard with 1 tsp red wine vinegar in a bowl and slowly pour in 50ml vegetable oil. Season, then stir in 1/ 2 small pack tarragon, chopped, and pour over the cooked and drained carrots while they’re still warm.

Mix 50g softened butter with the zest of 1 orange and the chopped leaves from 3 rosemary sprigs. Season well, then shape into a log and wrap tightly in baking parchment. Put in the freezer for 15-20 mins to set, or store in the fridge until needed. Slice into rounds, then dot on top of the cooked and drained carrots, omitting the butter from the recipe above.

Peel and slice 2 banana shallots into rings and put in a small saucepan. Add 50ml red wine vinegar and 50ml water. Cook gently until the shallots are very soft, slightly pink, and all the liquid has evaporated, about 30 mins. Pile the shallots on top of the cooked carrots and season before serving.