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