Serves 6

• 500 g small, sweet carrots, peeled and trimmed
• 25 g butter
• 2 tsp honey
• small bunch of thyme
• sea salt
• handful of flat-leaf parsley, leaves only, finely chopped

1. Scrub or peel the carrots and trim them, leaving on a little of the green leafy tufts. Place in a saucepan with the butter and honey. Pour on enough cold water to just cover the carrots and add the thyme and a good pinch of salt. Bring to the boil, then turn down the heat to a simmer and cook until just tender - this will take about 10 minutes. Discard the thyme.
2. Now turn up the heat and boil rapidly untill all the water has evaporated and the carrots are coated in a lovely shiny glaze.
3. Serve warm with a generous sprinkling of chopped parsley.