Step 1

Blanch carrots and eschalots in boiling salted water for 2 minutes. Set aside. Melt butter with olive oil in a large saucepan. Add ginger and marmalade, stirring, until a gold caramel colour.

Step 2

Ad blanched carrots and eschalots to pan, tossing to coat well. Gradually pour in stock, then simmer over low heat, covered, for 10 minutes, shaking pan from time to time.

Step 3

Increase heat to high. Gently shake pan to allow remaining stock to reduce to a sticky glaze. Transfer to a serving platter and scatter over parsley just before serving.