By William Lander, Shaun Searley and Daniel Morgenthau
There may seem like a fair bit of sweetness going on here and if that doesn’t work for you before the dessert menu arrives then perhaps this is the one side to avoid. But for fatty roasts like pork this works brilliantly well and the dripping gives a meaty, savoury edge which prevents it from ever getting too sweet.
Cut the tops away from the carrots, leaving 3cm of stalk still attached. Pick the green leaves off the tops, wash and reserve. Peel and wash the rest of the carrots.
Coat the carrots in the beef dripping in a small roasting tray and season wit