Stir-braised Carrots & Cauliflower

Ingredients
1 small cauliflower
250 g carrots
3 tablespoons sunflower oil
175 ml hot vegetable stock
1 tsp thyme
1 tsp marjoram

Instuctions
Cut the cauliflower into small florets then thinly slice the carrots.
Heat the oil in a large frying pan on high heat.
Add the cauliflower and carrots and stir-fry them for about 2 minutes.
Pour in the stock and then bring to the boil.
Add the herbs and then cover the pan and cook for 10 minutes — most of the liquid will evaporate.