Life

Marvellous marmalade

For many cooks, January brings the smell of Seville orange marmalade bubbling away in the kitchen. Kate Whiting joins the club

EVERY year, without fail, my mum whips up a batch of the most delicious marmalade. It arrives in January - the only time of year when the bitter Seville oranges are available - and disappears by about February, spread liberally on as much toast as my household can consume.

I'm trying it now too, with the help of Marmalade: A Bittersweet Cookbook by Sarah Randell, food director of Sainsbury's Magazine, who's written some lip-smacking recipes for marmalade and what you can do with it - marmalade-glazed bacon sandwiches anyone? "We always had marmalade on the breakfast table at home. We were more of a toast and marmalade family than bacon and eggs, so it has always been part of my life," says Randell.

Her idea of a perfect marmalade is "a bright clear jelly with tender peel suspended evenly in it - the peel should be tender but still have a slight bite".

Her recipe for Classic Seville Orange Marmalade begins with the words, "Put the radio on", so that's just what I do...

Make your own marmalade while Seville oranges are in town - or just try one of Sarah Randell's recipes using it...

* Marmalade: A Bittersweet Cookbook by Sarah Randell is published by Saltyard Books, priced £20. Available now

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