- 6-8 medium carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 thyme sprig
- 1 rosemary sprig
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 2 garlic cloves, lightly crushed
- 2 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 1 bay leaf
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp cumin seeds
Put the carrots, thyme, rosemary, garlic, star anise and bay leaf in a saucepan and just cover with water. Season well with sea salt and bring to the boil. Simmer the carrots slowly for about 30 mins until soft and tender, then remove from the heat and allow to cool. Once cooled, remove the carrots from the water with a slotted spoon, pat dry with kitchen paper, transfer to a plate and put in the fridge for 20 mins until completely chilled.
In a large frying pan, heat the olive oil to just under smoking, then fry the carrots for about 5 mins until golden brown all over. Turn the heat down, add the butter and cumin seeds, roll the carrots around until they are lovely and glossy, then remove and serve.