Angela Hartnett’s honey and cumin caramelised carrots

Honey and butter not only bring out the natural sweetness of the carrots (the cumin adds just a subtle hint of spice), they also give them a lovely, shiny glaze.

Angela Hartnett is chef-proprietor of Murano and Café Murano in London

  • Preparation time: 5 minutes, plus cooling
  • Cooking time: 10 minutes
  • Total time: 15 minutes, plus cooling

Serves: 6

Ingredients

400g carrots, peeled and cut into shards

100g floral honey such as heather or orange blossom

50g unsalted butter

large pinch cumin seeds

Method

1 Add the carrots to a pan of boiling salted water and simmer for 4-6 minutes, or until just tender. Drain well and rinse under cold water until cool; set aside until needed.

2 When you’re ready to serve, melt the honey and butter in a pan, toss with the carrots and cumin seeds and season. Cook over a medium heat for 3-4 minutes, until soft and caramelised, adding a splash of water if needed to make sure they’re coated nicely. Serve immediately.