By Gary Rhodes
Cooking carrots in this way really lifts a basic vegetable into a complete dish. They also eat very well with the Pigs’ Cheeks Stew, whether it is made with pigs’ cheeks or duck legs.
Split the carrots lengthways and then cut into 1 cm (½ in) pieces diagonally. Cover them with the vegetable stock, add the butter and bring to a simmer. Cook for 10–12 minutes. The carrots should now be re