Glazed carrots with coriander and toasted almond yoghurt

1 Bring the water, butter, sugar, thyme and star anise to a simmer in a large pot. Season, then add the carrots.

2 Cook until tender, approximately 30-40 minutes (depending on the size of the carrots).

3 Remove the carrots carefully then put them into a shallow casserole dish.

4 Reduce the cooking liquid until it starts to thicken then pour it over the carrots to be warmed through later.

For the coriander oil:

1 Put all the ingredients into a blender and pulse until smooth.

For the roasted almond yoghurt:

1 Put the almonds and cumin in a pan over medium heat. Toast carefully for two to three minutes, until the almonds are golden. Add the salt.

2 When they are cool, fold them through the yoghurt and chill until ready to serve.

To serve: warm the carrots through, then place artful dollops of the yoghurt and coriander oil on top.