Lemony Carrots with Yogurt & Crispy Tops

1. Trim the leafy carrot tops off the carrots. Scrub the carrots. Rinse the carrot tops and pat dry with kitchen paper or dry in a salad spinner.

2. Arrange the carrots in a large pan – in a single layer, if you can. Season with salt and pepper. Add the zest and juice from 1 lemon. Tuck in some fresh thyme, rosemary and/or bay. Pour in enough water to come halfway up the carrots – about 150ml. Bring to the boil. Pop on a lid. Cook for 5-10 mins or till the liquid has been absorbed and the carrots are tender.

3. Meanwhile, peel the garlic. Zest the remaining lemon. Then finely chop these together with a large handful of the carrot tops. Add a pinch of salt.

4. Whisk the yogurt with the milk or water till it has a nice drizzling consistency. Season to taste. Set aside for later.

5. When the carrots are tender, add the juice from the remaining lemon. Let it reduce down to a sticky glaze.

6. Arrange the carrots on a platter. Clean your pan, then set over a high heat. Add a gloss of oil and the chopped carrot top mix. Sizzle till crisp.

7. Drizzle the yogurt over the carrots. Top with the crispy carrot tops and serve.