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Jamie Oliver’s Delicious Carrots with Marmalade, Vinegar, Mustard Seeds and Mellow Chilli
From the book
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Ingredients
Method
Get ahead: You can do this on the day, if you prefer. Wash the carrots and chop into erratic 2cm chunks. Prick the chillies. Place it all in a large non-stick pan on a medium heat with the butter, mustard seeds and bay. Season with sea salt and black pepper, then cook for 15 minutes, or until lightly golden, tossing regularly. Add 100ml of water, put the lid on, and cook for another 15 minutes, or until soft, then turn the heat off, cool, cover and leave overnight.
To serve: Uncover the carrots, add the marmalade and 1 tablespoon of red wine vinegar, and reheat over a medium heat on the hob until hot through, about 15 minutes, stirring occasionally and adding a splash of water, if needed.
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