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Heat 1 tablespoon of oil in a wide, heavy-based saucepan
Throw in the carrots and a generous pinch of salt
Fry on a high heat for a minute or so before adding the butter, cinnamon, star anise, cloves, bay, clementine and half the cider
Drop to a medium heat, clamp a lid on tightly and cook for 20 minutes, or until tender
Check every 5 minutes, stir well and check the liquid, adding a dash more cider as needed if they're starting to dry out or catch
Remove the lid for the final 4-5 minutes to let the cider evaporate and allow the veg to colour slightly
Swirl in the maple syrup and thyme leaves for the final minute or so until everything is sticky and glossy
Finish with a grind of pepper and serve immediately