She cooks the carrots at high heat after coating them in buffalo sauce and butter, explaining that the latter ingredient ...

Put the carrots in a large bowl and drizzle with the olive oil. Sprinkle with the thyme, salt and a few grinds of pepper and ...

Carrots roasted in a moderately hot oven for almost an hour become super-sweet and almost meltingly tender. We start them coated with olive oil but drizzle them with melted butter partway through ...

Ingredients: 80g butter, softened One tablespoon of tarragon One and a half tablespoons of parsley Half a tablespoon of wholegrain mustard 1kg baby carrots Method: To make the butter, mash it ...

Roast, switching the position of the pans halfway through, until the carrots are browned and tender, about 30 minutes. Meanwhile, melt the butter in a small skillet over medium heat. Whisk in the ...

In a 12-inch sauté pan over medium-low heat, gently melt butter. Add carrots and stir to coat well. Add ¾ cups water, or enough to cover carrots ⅔ of the way. Cook, uncovered, until water ...

Use a clean scourer to smooth the carrots and remove any peel marks (optional). In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the ...

Preheat the oven to 400 degrees. Lay the peeled whole carrots on a baking sheet. Mix together all ingredients of the glaze ...

Winter is also when braising and slow cooking comes into its own. My recipe for Beef Short Rib takes a much-maligned cut of meat that responds well to slow cooking at low temperatures. It's ideal ...

melt butter, and sauté pancetta and shallots, 5-7 minutes. Add hazelnuts and garlic and continue to sauté until buttery and golden, a few minutes more. Remove carrots from oven, let cool ...