2 tsp Happy Valley Borage honey
juice of 1 orange
This way of 'braising' carrots uses no water so all the flavour and goodness are retained.
Make sure the liquid doesn't evaporate too quickly - check towards the end of cooking.
Peel 4-5 carrots (will depend on size)
Cut into julienne or thin rings if preferred.
Place a knob of butter, 2 tsp borage honey, grated rind and juice of 1 orange and a few sprigs in a small saucepan, then add the carrots.
Season, with salt and pepper. Place a piece of baking paper over the carrots and then the lid.
Heat until steaming and then turn right down and cook carefully until carrots are tender (time depends on thickness).
If carrots are not glazed, remove them and evaporate liquid until syrupy, then pour over carrots.
Serves 4 as a side dish.