Bursting with flavour and colour. The perfect side dish for family and friends.

Lay the carrot batons in a layer in a large frying pan or saucepan, one that has a lid. Add the butter (or oil), a pinch of salt and the water. Bring to the boil, cover and cook for about 7 minutes, or until the carrots are tender. Make sure the pan does not completely dry out; you may need to add a little more water from time to time.

When the carrots are just cooked, remove the lid and reduce the cooking liquid until thick enough to glaze the carrots – this should take around 4 minutes. Turn off the heat and drain away any excess liquid. Squeeze a little lemon juice over the carrots, followed by a scattering of fresh herbs. Mix together well, and serve.