4 - 6 medium large carrots
2 Tbsp Chelsea Dark Cane Sugar
1 Tbsp margarine or oil
salt and freshly ground black pepper
2 Tbsp chopped parsley (optional)

Scrub and peel the carrots. Slice into discs like 50c pieces.

Place the carrot slices in a saucepan and cover with water. Bring this to the boil and then turn the heat down and simmer for about 5 minutes until the carrots are soft but still quite crisp – not mushy.

Drain the carrots in a sieve or colander. Place the Chelsea Dark Cane Sugar and margarine or oil in the hot saucepan and then put the carrot back in the pot. Toss and season with salt and freshly ground black pepper and mix in the chopped parsley. Serve.