Roughly cut the carrots into 1cm thick, 10cm long batons. In lightly salted water cook the carrots. Drain the water and add the carrots to a sauté pan along with the butter. Once the butter has melted add Simon Gault Home Cuisine Moroccan seasoning, diced dates, orange zest and juice. Reduce until the liquid becomes a glaze and the dates have softened. Add the coriander, toss to coat well and serve on their own or as a side dish.