4 carrots, 2 tablespoons butter, cardamom pods, 45ml orange juice
Carrot and orange are perfect partners - sweet and tangy and rich in colour but I like to go the extra distance and really enhance the citrus with cardamom for a more exotic twist.
1) Peel the carrots and slice off the top and bottom. Discard the ends and slice the carrot into 1/3 of a centimetre discs.
2) Slice open the cardamom pods and grind the seeds in a mortar and pestle
3) Parboil the carrots in hot, salted water for 5 minutes along with the cardamom pod skins. Remove these with a spoon before straining the carrots in a colander.
4) Melt 2 tablespoons of butter in a frying pan and add the orange juice and crushed cardamoms. Stir through the carrots on a medium heat until they are coated in the spiced glaze. Sautee for 5 minutes and serve.