Experience the exquisite flavors of Star Anise Glazed Carrots, a signature dish by Tom Kerridge. These carrots are prepared with utmost care, cooked in a luxurious emulsion of butter, water, salt, sugar, and the aromatic essence of star anise. This unique combination infuses the carrots with a delicate sweetness and a hint of warm, exotic spice.

• 4 large carrots
• Cooking liquor
• 1kg water
• 200g caster sugar
• 10 star anise
• 20g table salt
• 200g unsalted butter
• Finish glaze
• 12g ultra Tex
• 400g reduced glaze

• Cut the peeled carrots length ways, to dimensions of roughly 10cm long by 3cm wide.
• Heat all ingredients of the liquor in a pan until they're boiling.
• Add carrots to a large tray.
• Pour hot liquor onto the carrots.
• Cover with greaseproof and tin foil.

• Cook at 160℃ for 25 minutes.
• Once cooked, chill the carrots in the cooking liquor.
• Once chilled, remove from the liquor.

• You should have approximately 1.25kg liquor after braising the carrots.
• Reduce the 1.25kg of liquor to 400g.
• Add 12g of ultra tex, whisking and bring to the boil to thicken.
• Dip the carrots in the thickened glaze.
• Garnish with chopped parsley.