Cooking Time: About 10 minutes
1 tablespoon vegetable margarine
1 teaspoon aniseed
1 heaped teaspoon of demerara sugar
1) Peel the carrots and cut them into sticks that are about 6cm long.
2) Put in a pan with the water and put other ingredients on top
3) Bring to the boil and simmer for about 8 minutes until the water has evaporated and the carrots are beginning to caramelise.