By Gary Rhodes
For this dish, I like the carrots to be slightly overcooked. This makes them softer and more succulent to eat, once you’ve crunched through the crispy crumbs!
Peel the carrots and trim the stalk tops to a 1–2 cm (½–3/4 in) stem. Cook them in salted, boiling water until completely tender. This will take 15–20 minutes, depending on the thickness of the carrots.