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Find your biggest flat pan and place on super high heat.
Add a glug of olive oil and bring to high heat.
Add your carrots middle side down first and char hard, you want to almost burn them.
Flip over and do the same to the skin side.
Once you’ve achieved a deep char, add in your butter and nduja and mix together whilst melting into the pan.
Braise your carrots in your spicy butter for 10 minutes on medium low heat, basting the carrots every now and again.
Add in your honey over the top, roll your carrots through the sauce and cook for another 8-10 minutes or until you fork easily pierces through the thickest part of the carrot with no resistance.
Once cooked take off heat, add in lemon juice and roll everything through together whilst the pan is still hot.
Whilst carrots are cooking, prep a plate with a bed of stracciatella and then chiffonade the basil and scatter all over the carrots, saving small basil leaves for garnish.
Place the cooked carrots on top and then drizzle spicy honey butter sauce on top and finish with some fresh basil leaves for garnish.