Sticky carrots with thyme & honey

Ingredients 1kg Chantenay carrots, unpeeled, larger ones halved 25g butter few thyme sprigs 1 tbsp honey Method Tip the carrots into a deep frying pan with the butter, thyme and honey. Cook for 5 mins until starting to brown. Pour in 250ml water, bring to the boil and cook until the water has evaporated and the carrots are tender. Turn down the heat and cook the carrots slowly, stirring, until glazed.