Glazed Baby Carrots

Put the carrots in a pan of boiling water and cook until they are still firm but just beginning to soften, about 5-6 minutes. When you test one or two, you will easily be able to insert your knife into them.

Drain into a colander and immediately rinse with cold water, to stop them cooking further. Do this quickly so that you do not cool the carrots too much.

In your pan, melt some butter gently and add salt and freshly ground black pepper. Next, sprinkle in the very finely chopped parsley.

Add the carrots and reheat them, whilst stirring them round gently and coating well with the butter and parsley.

Serve with a Roast Dinner.