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Ingredients

  • 3 rashers smoked streaky bacon
  • 50g butter, softened
  • 1½ tbsp fine-shred marmalade
  • 800g carrots, halved down the centre and sliced on an angle

Method

  • STEP 1

    Heat the grill to high and grill the bacon for 3-4 mins each side until crisp. Remove from the oven and set aside to cool.

  • STEP 2

    Chop the bacon as finely as you can and combine well with the butter and marmalade. Will keep chilled for up to three days.

  • STEP 3

    Put the carrots in a pan and cover with boiling water. Boil for 5-6 mins until cooked but retaining some bite, then drain and tip into a bowl. Put slices of the butter on top, tossing until the butter has melted.

RECIPE TIPS

MAKE EXTRA

Double or quadruple the amount of butter and keep leftovers in the freezer for up to two months to be used on carrots and parsnips.

Recipe from Good Food magazine, December 2021

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