Buttered carrots

• 400 g/14 oz Chantenay carrots, halved lengthways
• 1 tbsp unsalted butter

Bring a saucepan of water to the boil over a high heat. Add the carrots and cook for 2 minutes, then run under cold water until cold, or put into a bowl of ice-cold water to stop them cooking further. Drain, then return to the pan.

Add the butter and parsley to the carrots and put the pan over a medium heat. Cook in the pan for 3-4 minutes until the carrots are hot and covered in the he