Whatever the Andalusians say their cooking shows the impact of 800 years of Arab domination.

This is a light and unusual accompaniment to meat especially chicken. For vegetarians a baked potato or a salad will do just fine as companions to the carrots.

For 4 servings:

1 kilo of carrots, peeled and sliced

2 tablespoons of butter

1 tablespoon of cumin seeds ground in a mortar. This is an essential piece of kitchen equipment. Do not buy the dinky tourist ones which are of no use except gathering dust. The best ones are of stoneware. Ideal size is about 20cms in diameter. Do not pound up and down. Grind with a circular movement around the inner wall of the mortar. Do not wash after use. Wipe with a damp cloth and dry with kitchen paper. Eventually the stone absorbs various faint flavours which give any sauce, mayonnaise, dressings that "je ne sais quoi" that will baffle your guests.

2 tablespoons of chopped fresh coriander (seeds or powdered will not do)

I stock cube crumbled

2 tablespoons of honey

A few turns of the pepper mill

2 tablespoons of cream

Melt the butter in a pan and add the carrots. When well coated with butter add just enough water to barely cover and add the crumbled cube. It will only take a few minutes for the carrots to be cooked, Drain and mash them roughly with a hand masher. It must not be smooth. We are not preparing baby food.

Add all the other ingredients. Check seasoning. It might need some more salt.

Present in a warm dish decorated with fresh coriander leaves. I usually serve this dish with plainly grilled chicken breasts. Delicious.