Melt the butter in a large saucepan over a medium-low heat. Add the onion and fry for 4-5 minutes until soft and glossy but not brown, stirring occasionally. Add the carrots and continue to fry for a ...

1 medium-hot red chilli seeds of 1 ruby pomegranate zest of 1 orange removed with a zester 4 tbsp coarsely snipped dill 2-3 handfuls of flat-leaf parsley leaves Whisk the lemon juice with the garlic ...