Photograph: Dan Jones
- 1.5 kg carrots, peeled and sliced on the diagonal
- zest and juice of 1 large orange
- 25 g caster sugar
- 50 g butter
- a few sprig of lemon or regular thyme
Put the carrots in a large pan of boiling salted water and cook until almost tender. Mix the orange zest and juice, sugar and butter together in a bowl with some seasoning.
Drain the carrots and return them to the pan. Add the orange butter to the carrots, along with the lemon thyme. Stir over a low heat until the carrots are glazed and heated through.