Carrot & star anise purée

• butter↗50g g
• carrots↗1kg kg

  peeled and sliced

• small handful tarragon

  leaves

• star anise4
• vegetable or chicken stock400ml ml
• double cream↗200ml ml
• juice 1 lemon

Step-by-step instructions

1. 1

   Melt the butter in a large, shallow pan. Add the carrots, tarragon and star anise. Slowly cook for 10 mins until the carrots are glazed and starting to soften. Pour in the stock and bring to the boil, then simmer everything for 20 mins until cooked and the stock has reduced.

2. 2

   Pour in the cream, bring back to the boil and simmer for 1 min more. Remove from the heat, take out the star anise and stir through the lemon juice. Season to taste, then blitz with a hand blender until as smooth as possible. The purée can now be chilled or frozen, then gently reheated before serving.