Vichy Carrots

1. Trim the ends from 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.

2. Place the carrots in a deep, wide frying pan with the butter, caster sugar and the bay leaves. Squeeze in the juice from the orange. Season with salt and pepper and gently stir to mix. Add 100ml water 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. Transfer the carrots and any buttery liquid to a serving dish, discarding the bay leaves, and serve straight away.

5. 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 glug of vegetable stock. Whizz till smooth, then pour into a pan and warm through.