From cake to pudding to panna cotta to pork ribs, this seasonal treat is endlessly flexible. And let’s not forget the cocktails …
We may never know how many surplus jars of marmalade were created during the lockdown year, just for something to do. There is, however, still time for one final push: marmalade – as detailed in this masterclass recipe from Felicity Cloake – is traditionally made with sour Seville oranges, which have a notoriously short season, due to end in just a few weeks’ time.
You don’t have to use Seville oranges, of course. You can make perfectly serviceable marmalade from regular oranges, or even from spent orange rinds, following Tom Hunt’s example. Non-traditional marmalades can also be derived from other fruits, such as pink grapefruit, as Nigel Slater demonstrates.
