Fortnum & Mason: Christmas & Other Winter Feasts. Tom Bowles Parker

gently, seasoning with salt, pepper and nutmeg to taste.

      Cook the carrots in a pan of boiling salted water for about 4 minutes, until al dente. Gently heat the sugar in a non-stick frying pan until dissolved and beginning to caramelise. Add the butter, then remove the pan from the heat and tilt it gently so the butter and sugar emulsify. Return the pan to a low heat, add the carrots with a little of their cooking water and cook for 2–3 minutes, until lightly coated. Season with salt and pepper.