1Hold the thyme sprigs under a hot running tap for around a minute and when cool enough to handle, strip the leaves from the stalks.
2In a food processor blend the thyme leaves, cumin seeds, orange zest and butter.
3Scoop out the butter and lay in the centre of a sheet of greaseproof paper. Roll one edge of the paper over the butter and roll to make into a cylinder shape. Twist the ends (it will look like a Christmas cracker at this point!) and place in the fridge to harden up.
4Steam the carrots for around ten minutes then remove and place in their serving bowl.
5Cut some slices of the set butter and toss with the carrots before serving.
If you want to spend more time caroling, and sipping wine instead of hanging in the kitchen, watch Chef Jansen Chan (International Culinary Center). make colored sugar, the easiest way to make basic sugar cookies shine on your holiday table.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
Using tahini in the filling instead of heavy cream helps keep sat fat in check. And tahini’s subtle flavor won’t overwhelm the chocolate in the way many nut butters might—though cashew butter would be a good, mild substitute if you have it on hand.