Tom's Tamari Glazed Carrots

First infuse the carrots with the spices. In a large saucepan place the carrots, anise, coriander seeds, peppercorns, bay, garlic, chilli flakes, sugar and a good pinch of salt. Cover with cold water and bring to the boil. Once the water has come to the boil, turn the heat down and simmer for 2-3 minutes. Turn off the heat and leave to sit for 10 min. Drain carefully, reserving all the spices and herbs and a little cooking liquor. The aim here is not to fully cook the carrot just slightly soften them.

Preheat oven to 200c.

In a small sauce pan boil together the reserved spices, tamari, apple juice, orange juice and zest to create a glaze. Pour this over the carrots in a roasting tray and using a pastry brush, baste the carrots with the glaze and place on the top shelf of the oven.

After 10 min remove the carrots from the oven and baste again. Then turn the oven down to 170c. If the glaze is getting thick add a dash of the poaching liquid to loosen. Repeat this process until the carrots are nice and soft and have taken on a deep rich glaze.

These can be eaten just as they are or you can lift them even more with a few toasted sesame seeds and some chopped coriander.