Jamie Oliver’s Baked Carrots in a Bag

Serves 4-6

1 ¾ pounds of carrots
1 rasher of smoked bacon
2 sprigs of fresh rosemary
1 clove of garlic
zest of ½ an orange
1 teaspoon of marmalade
2 pats of butter
pinch of salt and pepper

Preheat your oven to 400°F.

Peel 1 ¾ pounds of carrots.

Leave them whole if small, chopping any larger ones up.

Get yourself a sheet of aluminum foil about 2 feet long, fold it in half to make a crease, and then open it out again.

Pile your carrots in the middle of the aluminum foil on one side of the crease . Finely slice 1 rasher of smoked bacon, preferably free-range or organic.

Pick the leaves off 2 sprigs of fresh rosemary and finely chop.

Peel 1 clove of garlic and finely slice.

Scatter the bacon, rosemary, and garlic over the carrots.

Grate over the zest of ½ an orange, and add 1 teaspoon of marmalade, 2 pats of butter, and a pinch of salt and pepper.

Fold the other half of the aluminum foil over the carrots and scrunch and seal the two sides of the aluminum 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 aluminum foil bag on a baking tray in the preheated oven for around 50 minutes

To serve, carefully pour the carrots and all their juices into a nice big serving dish