Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Jamie Oliver’s Delicious Carrots with Marmalade, Vinegar, Mustard Seeds and Mellow Chilli

Balance out your Christmas feast with this subtly sweet and spicy carrot recipe, covered in a marmalade glaze.

From the book

Jamie Oliver


800g carrots
4 fresh red chillies
15g unsalted butter
1 tsp mustard seeds
4 fresh bay leaves
1 heaped tsp fine-cut orange marmalade


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.



Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Together: Memorable Meals, Made Easy

Close menu