Preheat your oven to 200c,gas 6
Peel the carrots
Leave them whole if small, chopping any larger ones up
Get yourself a sheet of tinfoil about 60cm long, fold it in half to make a crease and then open it out again
Pile your carrots in the middle of the foil on one side of the crease
Finely slice the bacon
Pick off the leaves of the rosemary and finely chop
Peel the garlic and finely chop
Scatter the bacon, rosemary and garlic over the carrots
Grate over the zest of half the orange and add the marmalade, butter and season with salt and pepper
Fold the other half of the foil over the carrots and scrunch and seal the 2 sides of the foil bag together, leaving one end open.
Halve the orange and squeeze all the juice into the bag.
Seal up the final side
Place your foil bag on a baking tray in the preheated oven for around 50 mins.
To serve, carefully pour the carrots and all their juices into a nice big serving dish.
Peel the carrots
Leave them whole if small, chopping any larger ones up
Get yourself a sheet of tinfoil about 60cm long, fold it in half to make a crease and then open it out again
Pile your carrots in the middle of the foil on one side of the crease
Finely slice the bacon
Pick off the leaves of the rosemary and finely chop
Peel the garlic and finely chop
Scatter the bacon, rosemary and garlic over the carrots
Grate over the zest of half the orange and add the marmalade, butter and season with salt and pepper
Fold the other half of the foil over the carrots and scrunch and seal the 2 sides of the foil bag together, leaving one end open.
Halve the orange and squeeze all the juice into the bag.
Seal up the final side
Place your foil bag on a baking tray in the preheated oven for around 50 mins.
To serve, carefully pour the carrots and all their juices into a nice big serving dish.
Can I get it to go......Ha! IAD.
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