Carrots with pine nuts, raisins & parsley

• carrot↗800g g

  halved and cut on the diagonal into 1cm pieces

• large knob of butter
• pine nut↗50g g
• sultana↗50g g
• large pinch of sugar
• small handful parsley↗

  chopped

Step-by-step instructions

1. 1

   Put the carrots in a large pan and cover with water. Bring to the boil and cook for 6-8 mins until just tender, then drain. Can be done the day before; just chill the carrots until needed.

2. 2

   Melt the butter in the same pan, add the pine nuts and sultanas, and cook for 2 mins until the pine nuts start to lightly brown. Return the carrots to the pan with the sugar, parsley and plenty of seasoning. Toss everything to coat.