peel and half some small carrots. add to a pan with some olive oil. gently brown. cover about
half way with water and then put a lid on the pan. cook until water is mostly reduced and then
check to see if carrots are done. add more water if necessary. this might have to be done a few
times. when the carrots are just about done, add a bit of tomato paste and mix in. season with
salt and pepper. add some chopped spanish chorizo. gently cook down the rest of the liquid
until the pan is almost dry. don't let it burn or it will taste terrible. add some fresh chopped dill.