Most nights we have a frugal dinner, and the other night was no different: I braised some carrots in water and butter, and then a few minutes before they were done, I stirred in some rice along with turmeric, fennel and cumin seeds. After the rice had cooked, I opened the lid of the pot to reveal a golden array of goodness! As we tucked into our meal, I realized the harmony of the dish was not only in its colour, but also in its botany: carrots, fennel and cumin all belong to the same botanical family, Apiaceae. What unity! Thankfully I dressed it with basil and not dill – otherwise it would have been a little too perfect.