Herby Root Veg

Cut the carrots into 7cm x 1cm x 1cm batons.

Cook the carrots in a large saucepan of salted, boiling water for 8-10 minutes until tender. Drain the carrots in a large colander and let it cool to one side.

Heat the olive oil in a large heavy-based saucepan over a moderate heat until hot. Add the coriander seeds and fry them in the oil for 30 seconds.

Add the carrots and stir well. Sauté them in the oil for 2-3 minutes, tossing and stirring occasionally.