Red Onion Marmalade goes well with pâté, charcuterie platter, hard cheese, on a burger, with roast pork or beef steak. It’s sweet, soft and aromatic as it was cooked for some time in red wine and balsamic vinegar. Red Onion Marmelade is great freshly made, however, it gets even better the next day as the flavours have time to combine.  It takes only one hour to have it ready so make a double portion as it disappears quickly. Find the recipe here…

A cast iron pot is perfect for making crusty golden artisan-style bread at home. The pot with its thick walls and a tight lid is a moisture-sealed chamber which traps steam and provides a temperature-stable baking environment. Moisture is important during the early stage of baking because allows the bread to rise fully. It creates this beautiful shiny crispy crust outside and let the interior of bread be white and soft. The crusty white bread requires a bit of work and time but its flavour and smell is worth this effort. It is the best just after cooling when the crust is fresh and very crispy. Find the recipe here… 

Seville oranges are perfect for marmalade because are rich in pectin and very aromatic. Thick skinned, sour like a lemon with a high level of bitterness fruits are grown in Seville and Malaga in southern Spain and available in the UK only for a few weeks in a year - from mid-January to February. I read they are currently harvested in Spain from November onwards so maybe you can spot them somewhere before Christmas.  I usually use the oranges which are close at hand now - Navellina or Navel are most common in shops. But whichever oranges you choose, homemade marmalade made from fresh fruits is always a treat. Find the recipe here...