Serves 4 as a side
Ingredients
- 500g thin carrots (or cut them down the middle in half)
- 25g unsalted butter
- 1tbsp goose/duck fat (optional)
- 4 cloves of garlic
- 1/4 bunch fresh thyme
- 2 clementines or half an orange
- 2 tbsp runny honey
Method
- Trim most of the leafy green stalks off the carrots, then peel them.
- Melt the butter and fat (if using) in a large frying pan over a medium heat.
- Crush the unpeeled garlic with the flat side of your knife, then add to the pan turning after 1 minute.
- Pick and sprinkle in the thyme sprigs, squeeze over the orange juice, then add the honey and a splash of water.
- Add the carrots in a single layer, season with sea salt and black pepper, then jiggle the pan to coat the carrots.
- Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
- Remove the lid, then cook until the glaze has reduced, and the carrots are sticky and caramelised, turning often.
- Serve straightaway, or reheat when needed.