I have really loved chantenay carrots this year - plump, crisp and sweet. The honey and butter work together well to give them a wonderful and pleasing gloss.

Serves 6

1kg/2lb English carrots
50g/2oz unsalted butter
30g/1oz sugar
Enough water to just cover the carrots
1 bunch of thyme (lemon thyme is delicious)
60ml/2fl oz honey

Peel and trim the carrots, cut in half lengthwise and place in a saucepan. Add the butter, sugar and just enough water to cover them. Add the thyme and a pinch of salt. Place over a high heat and bring to the boil.

Turn down the heat and simmer for half an hour. The water will reduce and together with the butter and sugar will create a rich glaze. If the carrots have become very tender but the sauce is still watery, remove the carrots using a slotted spoon and set aside in a warm place.

Turn the heat up and reduce until you have just a tablespoon or so of syrup left. Return the carrots to the pan to warm through.