Instructions: 1. Wash and scrape the carrots, top and tail them. Large carrots cut in quarters lengthways. Small carrots can be kept whole.

2. Put the sugar, butter OR margarine, aniseed, salt and pepper into a saucepan. When the mixture begins to bubble add the carrots.

3. Stir well, lower the heat, cover and simmer for fifteen minutes OR until carrots are tender when pierced with a fork.

Serves four Serve hot

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