Glazed carrots

Serves 4 people

Glazing your vegetables is an elegant way to make them more presentable, and also more delicious. The hearty taste of reduced chicken stock takes simple carrots to a whole new and delicious place.

  • 2 bunches baby carrots, peeled and trimmed
  • 1 Tbsp unsalted butter
  • 1 cup chicken stock
  • 2 tsp caster sugar
  • salt flakes and freshly-milled black pepper

1 Steam the carrots over a saucepan of simmering water for 5 minutes, until just tender then set aside.

2 Cook the butter in a large frying pan over a moderate heat until nut brown, then pour in the stock and sugar and cook until thickened. Add the carrots, toss well to coat, then season generously with salt and pepper.