COOKING PROJECT Marmalade

Seville oranges have a very short season so need to be gathered and preserved.

There’s something exciting about a glut of them sitting on a kitchen worktop, ready to be turned into gleaming sunshiny jars of marmalade. Dollop on toast or crumpets, swirl into cake batter or churn in ice cream. Here’s how to make it, plus some delicious added flavourings.

WHAT FLAVOURS CAN I ADD TO MY MARMALADE?

HERBS Bay and rosemary both pair well with marmalade, giving it a slightly savoury edge. Just add 3 large sprigs of rosemary or 5 fresh bay leaves in step 1.

GINGER Peel 100g ginger and slice thinly. Tie in 2 muslin bags and bruise with a rolling pin. Add 1 bag to the pan at step 3, once sugar has dissolved. Repeat with bag 2 for the second batch. Remove the ginger just before potting.

SPICES Aromatic spices like cardamom work well with Seville oranges. Add 20 cracked pods in step 1 to infuse. Remove them before transferring the marmalade to jars, or leave them in for a stronger flavour.

HOW TO USE MY MARMALADE?

In decadent desserts