Vichy carrots

Method

1. Set a large frying pan or sauté pan over a medium heat. Add the star anise and toast for about a minute until fragrant. Add the carrots, butter, sugar and lemon zest, plus a good pinch of salt. Pour in enough water to almost cover the carrots.
2. Bring to the boil and simmer briskly, stirring every now and then, for 15-20 minutes until all the water has evaporated, the carrots are just tender and they’re coated in a buttery glaze.
3. Squeeze in half the lemon juice and scatter over the thyme leaves. Stir, then transfer to a serving dish. Garnish with more thyme and serve with the remaining lemon half.