Buttery caraway carrots

Peel the carrots and cut off the ends. Cut in half lengthways, then cut diagonallyl into slices about ½cm thick. Place the carrots in a steamer and steam for 5-7 mins until soft, or place in a saucepan covered with water for 8-10 minutes on medium heat.

To finish, gently heat the butter in a frying pan. Add in the caraway seeds and cook for about 30 seconds until they start to smoke. Tip in the carrots and stir into the butter until glossy and heated thoroughly. This generally takes about 3 minutes. Mix in the parsley and stir