Fill a pan with water. Add a pinch of salt. Cover. Bring to the boil.

Trim the tops off the carrots. Peel them. Halve them lengthways, then slice them into long thin batons around ½ cm thick. If you think they’re too long, cut them in half.

When the water is boiling, add the carrots. Pop on the lid. Simmer for 5 mins till the carrots are just tender when you press a fork or skewer into them.

While the carrots simmer, finely grate or pare the zest from the lemon. Juice it. Roughly chop the parsley leaves.

Drain the carrots. Put them to one side. Wipe the pan so it’s dry. Pop it back on a low heat. Tip 2 tsp cumin seeds into the pan.

Toast the cumin seeds for 1-2 mins. Keep stirring them so they don’t catch and burn. Once they smell nutty and start to pop, tip the carrots back into the pan.

Chop 50g butter into little chunks. Add the lemon zest, half the juice and the chopped butter. Season with salt and pepper. Stir and toss the carrots so they’re coated in the cumin, lemon and butter.

Taste and add more lemon juice if you think it needs it. Tip them into a serving dish. Pile the chopped parsley on top to serve.