INGREDIENTS

1      Kg of carrots, peeled and sliced diagonally

30    Grams of butter

2      Tablespoons of caster sugar

The zest & juice of a large fresh orange

METHOD

(1)      Boil the carrots for 15- 20 minutes until cooked and drain them

(2)      In a saucepan (preferably non stick) heat the butter, sugar, orange zest and juice together until melted

(3)      Simmer the mixture gently until it is thickened and syrupy

(4)      Add the carrots to the mixture, heat through and serve.

Makes a mouth watering alternative (or addition) to ordinary carrots to complement any meal

My thanks to the lovely Victoria, whose Sunday roasts are unequalled, for March's two great recipes