Glazed carrots

Cut the carrots into roughly one inch obliques so the pieces are uniform enough to cook evenly.

Put the carrots, chicken stock, honey and salt in a 12 inch saute pan over medium high heat.

Bring to a simmer and drop on a parchment lid so the liquid can evaporate while the heat stays trapped around the carrots.

After seven to eight minutes check that the carrots are tender but still a tiny bit firm.

Add the chopped thyme, lemon zest, lemon juice and cold butter.

Swirl to emulsify the butter into the reduced stock and honey until glossy in a soft satiny way, then crack on black pepper and taste for salt.