LITTLE BOOK OF MARMALADE

Marmalade is the breakfast dish of choice for high-profile people, from the late Queen Elizabeth II who famously shared her predilection with Paddington Bear, to the intrepid undercover operator and gourmet Commander James Bond. This luxury food has been a favourite for hundreds of years and comes in many forms, from a clear pale jelly with a few floating slivers of peel, to a thick, dark, fibre-rich glutinous paste. The three basic ingredients, citrus fruit, sugar and water can be varied with spices, herbs, and unexpected additions like lavender. The book starts with instructions for making your own marmalade to the consistency of your choice, and then you are ready to embark on a year-round calendar of marmalade-enhanced recipes divided month by month. In December we can enjoy a Chocolate and Marmalade Tart, accompanied perhaps with a Marmalade and Rum Sour cocktail, and then in January winter warmers continue with Butterflied Leg of Lamb and Seville Orange Marmalade. In February marmalade is a good accompaniment to Roast Pheasant, and as we move into spring we can look forward to a dish of Pork Chops, Rosemary and Fennel, or Scallops with Spinach, both with a marmalade base. Sweet dishes include ice creams, soufflés, cocktails, and cheesecake, not to mention the marmalades themselves including a luxurious "Bertie's Four-Fruit Marmalade" from South Africa, land of abundant citrus. Over 60 recipes with full instructions. 13 x 19.8cm, 196pp, paperback, beautifully decorated throughout with orange motifs.