Mulled wine carrots with crispy sage breadcrumbs

Method

1. Peel and halve the carrots lengthways (if they’re particularly big you may want to quarter them – just try to keep them all the same thickness). Put in a large frying pan and arrange them in a single layer, then pour over the stock and wine. Add the butter, orange slices and sage. Simmer over a low heat for 35 40 minutes until the carrots are easily pierced with a knife. By this time, the liquid will have reduced and you’ll be left with a shiny glaze.
2. While the carrots cook, make the sage crumb. Finely chop the sage leaves and melt the butter in a small frying pan over a medium heat. Once melted, add the sage and breadcrumbs and fry, stirring for 3-5 minutes until golden. Finish with a pinch of flaky sea salt.
3. Transfer the glazed carrots to a serving platter and sprinkle over the sage crumb.
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