3 large carrots
2 large parsnips
1 small swede
30 g butter
3 tbsps honey
Salt and pepper
275 ml bottle Woodpecker cider
A few sprigs of fresh thyme

Peel the vegetables and cut them into short sticks. As the swede takes longer to cook, cut the sticks a little thinner than the carrots and parsnips.

Melt the butter in a wide sauté pan or deep frying pan with a lid. Stir in the honey, then add the vegetables and season with salt and pepper.

Toss them together so they are well coated with the butter and honey, pour in the cider and add the sprigs of thyme. Bring to the boil, cover the pan, then simmer, stirring from time to time, until the vegetables are almost tender, about 25 minutes.

Remove the thyme, turn up the heat and bubble uncovered until all the liquid has evaporated leaving just a sticky glaze. Transfer to a warm dish and serve.