Sticky, buttery and sweet - this versatile side dish is simple yet glorious
| 1kg carrots , cut into batons | |
| 50g fine-cut marmalade | |
| 25g butter | |
| 25g caster sugar | |
| curly-leaf parsley chopped, to serve |
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.
