Four recipes from The Times.

Garlic and Star Anise

Heat olive oil in a frying pan, add 2 cloves chopped garlic, 2 start anise and 2 cardomom pods. Add carrots cut into battons abd cook gently until soft (about 10 minutes). When almost ready, add slug of balsamic vinegar to glaze carrots.

Cumin and Orange

Put whole carrots (halved if large) in saucepan with 250ml oragne juice, 1tsp ground cumin, salt and pepper. Simmer, covered, for about 10 minutes until tender. Remove carrots. Boil liquid until reduced to about half a cup. Add butter and return carrots to pan to warm through.

Honey and Sesame Seeds

Cut carrots into battons. Just cover with water. Add 1 knob of butter and 1tbsp honey. Simmer uncovered until just cooked (about 10 minutes). Add 1 more knob of butter and 1 tbsp honey and stir until carrots are coated. Sprinkle with sesame seeds and chopped parsley. Season amd serve.

Mark Sargeant's Spiced Carrots

Place whole carrots, sprigs of thyme and rosemary, 2 crushed garlic cloves, 2 star anise, 3 cloves, bay leaf in a saucepan; just cover with water and simmer for 15-20 minutes until tender. Cool in cooking water. Drain, pat dry and chill for 20 minutes. In a large frying pan heat some olive oil, then fry carrots until golden brown. Turh down heat and add butter. Roll carrots around until glossy. Season and serve.