Lemongrass-glazed Carrots and Pink Radishes

• 300 g (11 oz) small young carrots with tops, scrubbed
• 150 g (5

Lemon-scented carrots and radishes are a winning combination. When I worked in France, radishes were often cooked to accompany meat dishes but in the UK we almost always serve them raw, in salads or as crudités. For this dish, try to find small, young radishes, as large ones can be quite hot.

Place the carrots and radishes in a saucepan, add the butter, lemon juice and zest, then sprink