ingredients
serves 8
1 pound baby carrots, scraped and halved lengthways
7/8 cup hot chicken or vegetable stock
finely grated zest and juice of 1 orange
1 tbsp golden superfine sugar
2 tsp cumin seeds
1 bay leaf
salt and pepper
method
1. Put the carrots into a pan with the hot stock, orange zest and juice, sugar, cumin seeds and bay leaf. Cover the pan, bring to a simmer and cook for 5 minutes.
2. Remove the lid and cook for a further 5 minutes until the carrots are tender and the liquid has evaporated. Season with salt and pepper to taste and serve straightaway.
more information
To vary the flavour, replace the cumin seeds with a cinnamon stick. Add a knob of butter at the beginning of stage 2.
