Carrots with bacon & marmalade butter

Contains pork – recipe is for non-Muslims only

Take the humble carrot to new heights with an irresistible bacon and marmalade butter. This makes a great Christmas dinner side

  • Prep:20 mins
    Cook:20 mins
    plus cooling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 142
  • fat 10g
  • saturates 5g
  • carbs 9g
  • sugars 0g
  • fibre 3g
  • protein 3g
  • salt 0.5g


  • 3 rashers smoked streaky bacon
  • 50g butter, softened
  • 1½ tbsp fine-shred marmalade
  • 800g carrots, halved down the centre and sliced on an angle


Double or quadruple the amount of butter and keep leftovers in the freezer for up to two months to be used on carrots and parsnips.


  1. Heat the grill to high and grill the bacon for 3-4 mins each side until crisp. Remove from the oven and set aside to cool.

  2. Chop the bacon as finely as you can and combine well with the butter and marmalade. Will keep chilled for up to three days.

  3. Put the carrots in a pan and cover with boiling water. Boil for 5-6 mins until cooked but retaining some bite, then drain and tip into a bowl. Put slices of the butter on top, tossing until the butter has melted.

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