Recipes

• 450g Seville Oranges, washed
• Juice of a lemon
• 900g sugar (I use granulated sugar but if you prefer a darker marmalade use Demerara sugar)

1. Half the oranges and lemon, then squeeze them. Using a dessert spoon scoop out any remaining membrane. Tie the pips membrane and extra membrane that has come away during squeezing in a piece of muslin.
2. Next slice the oranges thinly or thickly or cheat like I do and chop them up in the food processor. 
3. Put the chopped peel, along with juice, muslin bag, lemon juice and 1.1litres of water in a bowl and leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. It also helps to soften the peel, which will reduce the amount of cooking needed. 
4. In a heavy based saucepan transfer the contents of the bowl and leave to simmer for 2 hours or until the peel is really soft and the liquid is reduced by half.
5. Remove the muslin bag, squeezing it well allowing the juices run back into the pan. 
6. Add the sugar, stirring until the sugar has dissolved, then bring to the boil and boil rapidly until setting point is reached - this should take about 20 minutes. 
7. Remove any scum from the top; allow cooling for ten minutes or so and then potting into sterilized jars and cover.

Labels: Side Dishes And Relishes

• 4 medium sized beetroot, cooked until al dente and peeled and cut into quarters
• 4 medium sized carrots, cooked until al dente and peeled and cut similar sized chunks as the beetroot
• I table spoon of Seville orange marmalade
• 1 dessert spoon of olive oil
• Freshly ground salt and pepper.

1. Pre heat the oven to 170C. Put a roasting tin in the oven to warm.
2. Mix the marmalade and olive oil in a bowl, add the carrots and carrots and stir until the carrots and beetroot are coated with the olive oil/marmalade, season with salt and pepper. Transfer to the roasting tin and roast for 15 minutes.
3. I usually serve these with some toasted sunflower and pumpkin seeds.

Labels: Side Dishes And Relishes

• 2 small oranges
• 9oz butter, diced
• 9 oz caster sugar
• 6oz golden syrup
• 15 oz porridge oats
• 2 tbsp sunflower and pumpkin seeds
• 3 tbsp fine shred orange marmalade

1. Preheat the oven to 180C. Grease a baking tin measuring 8½ x11½ inches  
2. Finely grate the zest of the two oranges. Place in a heavy based saucepan over a moderate heat; add the butter, sugar and golden syrup. When the butter has melted, remove from the heat and stir in the oats, until evenly coated in syrup.
3. Turn the mixture into the prepared tin and level surface. Sprinkle with seeds. Bake for 25-30 minutes until turning deep golden brown around the edges, the mixture will still be very soft in the centre. Leave in the tin until almost cold.
4. Heat the marmalade in a small saucepan with 1 tbsp of water until syrupy Brush evenly over flapjack. Turn out onto boars and cut into 18 bars. Store in an airtight container for 1 week.

Labels: Bread And Cakes