Wash, trim and peel the carrots. Cut them into large matchstick strips. Heat the butter gently in a very wide frying pan and cook the shallots over a very low heat, stirring frequently, for 10 minutes, until wilted and tender.

Add the carrots, sprinkle with a little salt, freshly ground pepper and 2 pinches of caster sugar. Stir over a gentle heat for 1 minute, then cover and sweat slowly for about 30 minutes or until the carrots are tender but still crisp, stirring often and adding a very little hot water when necessary.

Add a generous pinch of oregano, stir over a moderately high heat for a few seconds, then add the cream. Reduce the heat and stir for 2 - 3 minutes. Remove from the heat and add a little more salt if wished. Serve in a heated serving dish with a sprinkling of chopped fresh basil leaves.

Serve at once, before the basil wilts and while the carrots are piping hot.