Carrots Braised with Ginger, Cardamom & Cumin

1. Trim the carrots, peel them and slice in half to make 2 finger-length chunks. Slice them into 6-8 batons each. Peel and grate the ginger. Finely grate the zest from the orange. Lightly crush 4 cardamom pods to just open them up. Dice 50g butter.

2. Place a deep, wide frying pan on a medium heat. Add the cumin seeds and toast for 2 mins, shaking the pan, till aromatic.

3. Turn the heat down to low. Add the carrots, ginger, orange zest and cardamom pods. Pour 100ml water into the pan. Halve the orange. Squeeze in the juice. Add the butter. Season with salt and pepper. Stir to mix.

4. Turn the heat up to high. Pop a lid on the pan (or use a baking tray) and bring to the boil. When it’s boiling, turn the heat down to medium. Simmer for 10-15 mins, stirring occasionally, till most of the liquid has evaporated and the carrots are just tender.

5. Take the lid off and simmer for a final 2-3 mins till the liquid has thickened. The carrots should be cooked through but still with some bite. A knife or skewer should slide in easily.

6. Transfer the carrots and their liquid to a serving dish, discarding the cardamom pods. Serve straight away.