Carrots with wild garlic and olives

This is an excellent recipe for good carrots, but not best suited to the flavourless, unwieldy roots that you can bung into a stock or soup base. If you have a local farmers’ market or your supermarket has the lovely looking carrots still with their tops, then it’s worth splashing out. Steaming rather than boiling them will slightly heighten their flavour and give them a better texture. If you can’t find any wild garlic, add five cloves from a bulb at the start along with the carrots, and a small bunch of parsley at the end instead

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