1. Soak the saffron in 4 tbsp of hot milk.

2. Boil the remaining milk, sugar, cardamom, almonds and margarine over a medium heat for 5-6 minutes, stirring occasionally.

3. Add the carrots and mix thoroughly. Simmer for a further 20 minutes until the mixture thickens and the carrots are glazed and sticky.

4. Pout the saffron milk over the mixture and stir for 2 minutes.

Serve warm or cold.

Serves 6.