Caxton magazines staffFormer Miss South Africa Sandy de Bruin delights in creating a magical setting in which to serve a memorable festive lunch
INGREDIENTS
- 500g baby carrots, peeled
- 50g butter
- 45ml honey
- 25ml lemon juice
- 2ml ground cinnamon
- 2ml ground ginger
- salt and black pepper
- fresh oregano leaves, to serve
METHOD
1. Steam the carrots until tender.
3. Heat the butter, honey, lemon juice, cinnamon and ginger together. Toss the carrots in the honeyed butter just before serving. Season with the salt and pepper and scatter oregano leaves over the top.
This recipe serves 6 – 8.
