In a large pot place the carrots in and cover with cold water, 15gr (1 Tbsp) of the unsalted butter, castor sugar and the sea salt and bring to
the boil, simmer for about 5 minutes. Take out and strain, cool.
In a medium to hot fry pan place the oil, and the rest of the butter in and then place the carrots in and start roasting until golden and cooked, season.
Just before you take the carrots out add the dukkah spice and cook for about 20 seconds, place in a nice dish and serve
