Ginger & Cardamom Carrots

1. Trim the carrots, peel them and then slice in half lengthways. If they’re very thick, slice in half again to make quarters. The carrots should all be roughly the same thickness. Peel and grate the ginger. Lightly crush 8 cardamom pods to just open them up.

2. Place the carrots in a deep, wide frying pan. Squeeze in the juice from the orange. Add the ginger and cardamom pods. Season with salt and pepper and gently stir to mix. Add 100ml water to the pan. Chop 50g butter into cubes and add that to the pan.

3. Set the pan on a high heat, pop on a lid and bring to the boil. When it’s boiling, take off the lid and turn the heat down to medium. Simmer for 10-15 mins, stirring occasionally, till most of the liquid has evaporated and the carrots are tender.

4. Meanwhile, pick the parsley leaves off their stalks and roughly chop them.

5. Transfer the carrots and their liquid to a serving dish, discarding the cardamom pods. Garnish with parsley and serve.

6. Love Your Leftovers
Leftover carrots will keep in the fridge for up to 3 days. You can turn them into instant soup by popping them in a blender and pouring in a generous amount of vegetable stock. Blend till smooth, then pour into a pan and warm through.