1kg carrots, cut into batons

50g fine-cut marmalade

25g lactose free butter

25g caster sugar

curly-leaf parsley chopped, to serve

Serves - 4


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.

Recipe adapted from: Good Food
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