Glazed Carrots

• 1 large carrot or 6 baby carrots
• 50 g butter

Peel the large carrot or wash the baby carrots, then cut into attractive shapes. Place in a saucepan with enough water to just cover them and add the butter, sugar and salt.

Bring to the boil and cook until the carrots are tender and the liquid has reduced to a glaze. If there is still a lot of liquid left, remove the carrots and keep reducing, then return the carrots to the pan to heat