1: Use a clean scourer to smooth the carrots and remove any peel marks.

2: In a pan combine 400ml of water, the butter, sugar, salt and star anise.

3: Bring to the boil, then reduce the heat to a gentle simmer and add the carrots.

4: Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half.

5: Serve the carrots as a side dish with the reduced cooking liquid poured over.