Honeyed carrots with toasted sunflower seeds

Instructions

1. 1

   If using large carrots, peel and cut into 3cm cylinders. If using smaller carrots (such as Chantenay or baby topped carrots), scrub and leave whole.

2. 2

   Place the carrots into a saucepan large enough to hold them, no more than 2 layers deep. Add enough water to almost cover the carrots. Bring to the boil, then simmer for 12-15 minutes until tender with a little bite remaining

3. 3

   Meanwhile, toast the sunflower seeds for a few minutes until golden using a small pan over a gentle heat. Set aside.

4. 4

   Drain away most of any remaining water from the carrots, to leave just less than 1cm. Add the butter and honey, and cook for 5 minutes more. Shake and stir the pan occasionally once the water has cooked away. The carrots should end up glossy, blistering a little, but not sticking or burning. Decant to a small platter and sprinkle with the seeds.