Tom's Xmas carrots.

These are unbelievable, I never thought I would rave about a cooked carrot but these are definitely worth raving about. In fact these carrots are so good that they nearly stole the show from the turkey, roasties and pigs in blankets on Xmas day. Impossible I hear you say, impossible but true i'm afraid.

This may in some way be connected to the fact that they should also come with a health warning. Big Tom has achieved the incredible taste with the application of an unfeasibly large amount of butter and sugar. However you are only going to eat one and it is technically part of your five a day, just avert your eyes and plough on, I promise that the result will be worth it.

Here's the recipe

A great way to brush up the humble carrot. Star anise adds a touch of Christmas spice to the sweet buttery glaze.

Ingredients

• medium carrots, peeled, topped and tailed
• 250g/9oz butter
• 150g/5½oz sugar
• 3 tsp salt
• 4 star anise

Method

Use a clean scourer to smooth the carrots and remove any peel marks (optional).

In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the heat to a gentle simmer and add the carrots. 

Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half

Serve the carrots as a side dish with the reduced cooking liquid poured over.