300g/11oz baby carrots, scrubbed
1 garlic clove, crushed to a paste with the edge of a knife
1 tbsp chopped fresh curly-leaved parsley
1 sprig fresh thyme
75ml-110ml/3-4fl oz chicken stock
salt and freshly ground black pepper
100g/4oz dried white breadcrumbs
3 tbsp olive oil
50g/2oz butter, softened
150g/5oz butter
50g/2oz butter
50g/2oz cooked bone marrow