2as a side dish
This is surely the best way to cook carrots: fried in buttery juices until appetisingly caramelised and tender-crisp. The flavour is intensely sweet, savoury and peppery all at the same time.
Peel the carrots and slice into diagonal-cut ovals about 5mm/¼in thick.
Heat the oil and the butter in a non-stick frying pan large enough to take the carrots in a single layer. When sizzling nicely, toss in the carrots and spread them out. Sprinkle with the pepper, sugar and some crumbled sea salt flakes.
Fry the carrots over medium-high heat for 2½ minutes, then start to turn