A delicious. online exclusive recipe: serve these juicy, sweet carrots with roast guinea fowl on Easter Sunday.
Ingredients
- 750g Chantenay carrots
- 1 tsp chopped thyme
- 500ml orange juice
- Knob of butter
Method
- 1. Trim the carrots and cut any large ones in half so that they all cook in the same time. Place in a shallow pan with the thyme, orange juice and butter. Cook gently for 10-15 minutes, until the carrots are tender and the juice has reduced by at least half to make a nice sauce.