Chantenay Carrot with Orange & Honey Butter (400g)

Our favourite way to do carrots is to cook them in a good glug of orange juice, a natural bedfellow of the carrot, and glaze in honey butter. To make preparation even easier, this is sent to you in a foil tray that can go straight in the oven.We believe that buying stocks, fats, pies, wellingtons, gravies or scotch eggs doesn’t mean that you need to compromise ethical standards, and so we connect our kitchens to the very same farmers and artisans that provide our fantastic meat across the range. On top of this, we scale up our traditional culinary methods and make everything by hand, ensuring we deliver the same caramelisation, reduction, hand rolling and crimping that you would expect from homemade.