RECIPE: Carrots with bacon & marmalade butter
STICKY, buttery and sweet. Serves: 6.
Ingredients
3 rashers smoked streaky bacon
50g butter, softened
1½ tbsp fine-shred marmalade
Method
1 Heat grill to high and cook bacon for three minutes on each side until crisp. Remove from oven and set aside to cool. 2 Chop bacon finely and combine with butter and marmalade. Will keep chilled for up to three days. 3 Boil carrots for five minutes until cooked, but retaining bite. Drain and tip into a bowl. Put slices of flavoured butter on top, tossing until melted.