Serves: 8A wonderful side dish for any roast meal

1 tablespoon olive oil
150g whole blanched almonds
6 carrots, peeled
1 tablespoon butter
60ml chicken stock
2 teaspoons honey

Heat the oil in a heavy-based frying pan over medium heat then add the almonds. Cook, stirring, for about
5 minutes until golden and toasted. Season with flaky salt and set aside.

Cut the carrots lengthways into quarters then cut each piece in half.

Heat the butter in the frying pan over medium heat then add the carrots, tossing to coat in the butter. Add the stock then cover and cook for 5 minutes, stirring once. Uncover, remove the carrots and set aside. Turn up the heat and add the honey to the pan. Cook, stirring, for 2-3 minutes or until the liquid has reduced slightly then return the carrots to the pan and toss to coat. Place on a warmed serving plate and scatter with the almonds. Serve.