Honeyed carrots with toasted sunflower seeds

If using large carrots, peel and cut into 3cm cylinders. If using smaller carrots (such as Chantenay or baby topped carrots), scrub and leave whole.

Place the carrots into a saucepan large enough to hold them, no more than 2 layers deep. Add enough water to almost cover the carrots. Bring to the boil, then simmer for 12-15 minutes until tender with a little bite remaining

Meanwhile, toast the sunflower seeds for a few minutes until golden using a small pan over a gentle heat. Set aside.

Drain away most of any remaining water from the carrots, to leave just less than 1cm. Add the butter and honey, and cook for 5 minutes more. Shake and stir the pan occasionally once the water has cooked away. The carrots should end up glossy, blistering a little, but not sticking or burning. Decant to a small platter and sprinkle with the seeds.