16 long, thin carrots, two tablespoonfuls of Maltese honey, salt, four sprigs of thyme, a dash of balsamic vinegar.
Peel and trim the carrots, then cut them into chunks and boil them until they are tender. Then, just before serving, put them in a big pan and toss them in honey, salt, thyme and balsamic vinegar until they start to caramelise. You can boil the carrots in the morning and glaze them just before serving.