1. Peel and wash the carrots, trim the tops leaving the stem attached. Cut the carrots in half length ways.
2. Melt 2 tbsp of butter in a large skillet over a medium hear, stir in the marmalade. Add the carrots, orange juice and brown sugar and season to taste.
3. Bring to the boil, cover and turn the heat down. Simmer for 15 minutes, stirring occasionally.
4. Uncover the pan and add the remaining butter, increase the heat and cook for 8–12 minutes. Stir until the liquid is reduced and the carrots are glazed and glossy.
Top Tip: Peel and cut carrots the day before and for extra flavour you can soak carrots in the orange juice and brown sugar overnight and then follow step 2 when your ready to cook.