CARROT MARMALADE

MAKES TWO 400 ML (14 FL OZ) JARS

Jess, a young barista lass, took the challenge to come over to the dark side, and made us some of this marmalade that was much loved at the coffee house she worked at in London. I feel it’s a light version of the usual heavy-hitting English preserve: think of it as marmalade on training wheels. When it comes to cooking this marmalade, it’s more of a reduction than a classic jam or preserve. And it gets ‘dude’ points because of its seemingly random vegetable inclusion! Meyer lemons, if you can get them, will give the marmalade a lovely light, perfumed flavour.

500 g (1 lb 2 oz) carrots

2 Meyer lemons, washed well

350 g (12 oz) caster (superfine) sugar

Pour plenty of water into a saucepan and bring to a simmer. Peel the carrots, then blanch them in the simmering water for 10 minutes, or until tender; they can still be a little on the firm side. Drain, then set aside to cool.

Grate the carrots and lemons quite coarsely, keeping the skin on the lemons.

Throw all the ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 30 minutes, or until a good jammy consistency is achieved.

Transfer to sterilised heatproof jars and use as needed. The marmalade will keep in the pantry for several months.