Cooking: Braise

Braised carrots are best sliced regularly so that the pieces cook evenly. Simmer them slowly with butter, herbs, salt, a good pinch of sugar and just enough water to cover. As the carrots reach tenderness, let the water evaporate so they’re glazed in the buttery residue (see Carrots Braised with Cider and Thyme). For a fresh finish, stir through chopped parsley. Or a favourite Riverford Field Kitchen variation is to melt 50g butter and a spoonful of honey in a heavy-based pan, add 1kg carrots cut into 2cm chunks, and 50ml water. Cook over a high heat for a couple of minutes until the mixture is simmering, then turn the heat right down, cover the pan with a tight-fitting lid and simmer for 15–20 minutes or until tender. Stir frequently so the carrots don’t catch on the bottom. You can also add a tablespoon of balsamic vinegar to cut through the sweetness – pour it over the carrots when they are nearly done, then increase the heat and cook for another couple of minutes.