Bring a saucepan of salted water to the boil. Add the carrots and boil for 2 minutes before straining.

Heat the butter in a large frying pan over medium heat. When the butter has melted add the carrots, honey, Harissa paste, water and salt. Fry gently for 4 minutes and then remove from the heat.

Heat a small frying pan and fry off the pancetta for a minute or two until golden and crisp.

Place the warm carrots in a serving dish and sprinkle the pancetta, almonds and fresh coriander leaves on top. Carrots can be served with a dollop of yoghurt on the side.

Best served with: Grilled Chicken Breasts or Seared Fillet Steaks