Marmalade Carrots

• carrots↗1kg g

  cut into batons

• fine‑cut marmalade↗50g g
• butter↗25g g
• caster sugar↗25g g
• curly‑leaf parsley↗

  chopped, to serve

Step-by-step instructions

1. 1

   Put everything except the parsley in a pan and pour over 250ml water. Simmer over a low heat for 20 mins until the liquid has evaporated and the carrots are tender and coated in a sticky glaze. If they are still a little raw, add a splash of water and cook for a few mins more. Transfer to a serving platter and serve sprinkled with parsley.