CLEMENTINE AND HONEY-GLAZED CARROTS

There’s no need to peel this carrot variety – and they work wonderfully in a citrussy glaze.

Hands-on time 5min. Cooking time about 15min. Serves 6

750g (1lb 10½oz) Chantenay carrots ◆

Zest of 1 and juice of 2 clementines ◆

50g (2oz) butter ◆

2tbsp runny honey ◆

1tbsp fresh parsley, finely chopped, to serve ◆

1 Put the carrots into a large, wide frying pan, add the clementine zest and juice plus just enough water to cover most of them (don’t worry if a few are above the surface). 2 Add the butter, honey and a generous pinch of salt, and bring to the boil. Continue to bubble, stirring once or twice, until you are left with a glaze to coat the carrots, about 15min. Sprinkle with parsley and serve. PER SERVING 136cals, 1g protein, 8g fat (5g saturates), 14g carbs (14g total sugars), 4g fibre