1: Peel the carrots and cut in half.

2: Place the carrots in a saucepan with the stock and a squeeze of orange juice, the piece of star anise and a generous pinch of salt.

3: Bring to the boil and simmer for 5 minutes and then drain. Reserve the liquid as you may want some later.

4: Reheat the pan and add a splash of olive oil. Add the carrots to the oil along with the star anise and stir well.

5: Add the maple syrup and a squeeze of orange and gently cook for 2 minutes with a lid on.

6: Take the lid off and add nutmeg, salt and pepper and let the glaze thicken around the carrots.

7: Turn the heat off and put aside.

Photography by Chelsea Bloxsome for Made In Hackney