1

Peel and cut 450g carrots on an angle into 5mm-thick

2

slices. Melt 15g butter in a frying pan set over a medium

3

heat, add the carrots, season to taste and cook, stirring

4

often, for 5 minutes until crisp-tender. From 1 orange, grate

5

½ teaspoon zest and squeeze 4 tablespoons juice. Stir the

6

juice into the carrots along with 2 tablespoons water. Cover

7

and continue to cook for 3 minutes until the carrots are

8

tender, adding a splash more water if the carrots are dry.

9

Stir in 2 tablespoons chopped fresh mint and the orange

10

zest, and serve.