Glazed carrots with peas

• Chantenay carrot↗800g g

  whiskery roots trimmed

• salted butter↗85g g

  diced

• caster sugar tsp
• fresh shelled pea↗300g g

  (or use frozen)

• few mint

  leaves (optional)

Step-by-step instructions

1. 1

   Place the carrots in a medium-size saucepan with 125ml water, 50g butter, 1 tsp sugar and ½ tsp sea salt. Bring the liquid to a simmer, cover, then cook over a low heat for 10-12 mins, stirring occasionally. Turn the heat up, then cook, uncovered, for 10-12 mins, stirring occasionally until all the liquid evaporates and they are glossy and coated.

2. 2

   Towards the end of this time, place the peas in a medium-size saucepan with remaining butter and sugar, ½ tsp salt and 50ml water. Bring this to a simmer over a high heat, then cook for several mins, stirring or tossing the peas frequently until they are tender and have turned a beautiful luscious green. Drain and combine these in a serving dish with the carrots. Tuck in a few mint leaves, if you like.