These carrots have a lovely, sweet flavour and make a great accompaniment to any meal. As I’m living in Oxford, where Frank Cooper started his jam business, I used Frank Cooper’s Fine Cut Oxford Marmalade, which was perfect. This is a simple dish to make and can be made ahead – just undercook the carrots slightly, and cover with cling film after letting them cool in a bowl for a while. Then pop in the microwave for a minute or so to reheat just before serving.
1kg/2lb 4oz carrots, cut into batons
50g/2oz fine-cut marmalade
25g/1oz caster sugar
chopped curly-leaf parsley, to serve
1. Put everything except the parsley in a pan and pour over 250ml water. Simmer over a low heat for 20 minutes 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 splach of water and cook for a few minutes more. Serve sprinkled with parsley.
recipe from bbcgoodfood.comPin It