Recipe for Baby carrots with plums and chilli
Serves 2 or 3
2 handfuls of baby carrots, washed and trimmed of greenery (no need to peel)
4 plums, stoned and quartered
1 dessertspoon runny honey
a pinch of chilli flakes
Freshly ground black pepper
Hot water
Place the carrots in a shallow pan and add about 75ml of hot water (a good splosh). Cover with a lid and cook over a medium heat for about 10 minutes allowing the carrots to steam in the water.
Add the plums, honey and chilli flakes, replace the lid and cook for another 10 minutes or until the carrots are cooked through. The plums will disintegrate, creating a sticky sauce for the carrots. If there is too much liquid remove the lid for the last couple of minutes; too little then add a splash more.
Finish off with freshly ground black pepper.