Sticky slow-roast belly of pork
Pork belly is a relatively cheap cut of meat, making this an affordable roast to feed a crowd
Buttered carrots
Serves 6
Easy
Prep:
Cook:
Braise your new-season vegetables in rich butter with a sprinkle of sugar to bring out the sweetness
Skip to ingredients
- 800g new-season carrotwith green tops attached
- 2 tsp caster sugar
- knob of butter
Nutrition: per serving
- kcal51
- fat1g
- saturates1g
- carbs9g
- sugars8g
- fibre4g
- protein1g
- salt0.1glow
Method
step 1
Place the carrots in a wide, shallow pan, add just enough water to cover them, then add the sugar and butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through – they should be glazed and shiny. Season and serve.
