Steamed Carrots

Method

1. Peel carrots and cut into batons. Place in a saucepan with barely enough water to cover, add 1 tsp salt if desired.

2. Bring to the boil and boil for 3 minutes, drain off the water and transfer to the simmering oven for about 20 minutes. Serve with a small knob of butter and chopped parsley.

Caraway Seed Carrots

Cook 450g (1 lb) carrots on the boiling plate as above. After draining off the water, add a knob of butter and a sprinkling of caraway seeds before transferring to the simmering oven to cook - about 20-25 minutes.

Tarragon Steamed Carrots

Cook 450g (1 lb) carrots on the boiling plate then simmering oven method as above. When cooked add 1 tbsp of crème fraîche and 1 tsp chopped tarragon to the pan, swirl around and serve.