LITTLE BOOK OF MARMALADE (HB)

Marmalade was a Portuguese sweetmeat, an after-dinner digestif and an aphrodisiac before it turned into the breakfast ingredient we know today. Some people like a clear jelly marmalade, with just a few shreds of peel; others a firm orange mixture with no extras. Some refuse to touch it unless it’s a dark paste, boiled down almost to toffee, with a passing suggestion of booze about it. Whichever way you like yours, Lucy Deedes, award-winning marmalade-maker, will provide you with the perfect recipe.