It might still be 22 degrees in County Durham, but my taste buds are craving something autumnal, and carrots with ginger are it. Let’s see if it’s so simple to make that I can write the recipe in just two sentences.
Place a tablespoonful of grated ginger, plenty of peeled carrots (cut chunkily on the diagonal), a sliced onion and – if you want – a few slices of potato into a large, lidded frying pan with a decent knob of butter, a peeled clove of garlic, salt, black pepper and a teaspoonful of dried thyme.
No water necessary: Just clamp the lid on and cook low-low-low for 30 – 45 minutes, shaking from time to time and removing the lid for the last five minutes if you’d like your vegetables to colour.
Sprinkle with fresh thyme.
Three sentences…oh, well.