Toast & Marmalade: and Other Stories

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As a child I probably did need to learn to like marmalade, like many children. I probably did find it a bit bitter but I don’t remember ever having actively disliked marmalade, but I probably began to like it more and more as I got older. And my father introduced me to having marmalade with bacon for breakfast, and that’s probably how I first got to really like it. My father always like to have a spoonful of marmalade on his plate when he was having bacon. So my father would definitely have approved of a bacon and marmalade sandwich. Put the lemon zest and juice into a bowl and pour on the warm syrupy mixture. Lightly beat the eggs, then stir them in too, along with the cream and the toasted breadcrumbs, and give everything a thorough mix to combine. I frequently make and use marmalade, when we get the bitter oranges in from (Australia’s) Yarra Valley: I’ll make a batch of marmalade and use it for puddings in the baker, or make a cake with it. Say a Courgette & Seville orange teacake. And always put some in our Christmas puddings each year.

It's toast-time at BakeryBits and we want you to get adventurous about the flours you use for the bread you bake: so many possibilities... Well being the devil I am I love Wiltshire lardy cake and marmalade, and also with butter spread on it. I’ve had friends say “are you actually insane and want to have a cardiac arrest” and I say “yes I am, this is my most delicious sin”. Honestly, it’s a rare treat that I get in Wiltshire and if you can find one of the few and possibly last bakeries still making them, you must try it. Also marmalade on Aberdeen Rowies for sure, as I’m from Scotland. Just warmed in the oven, split in half and slathered with butter and marmalade, absolutely one of the loveliest things ever. English muffins and crumpets too are a delight.Emma Bridgewater's captivating recipe for a happy family life: food, passion, work, love.' Meg Rosoff I still get very misty-eyed about mums marmalade, one of my great regrets is that I’ll never be able to eat that again as sadly she is no longer with us. So I try to emulate her one which was just a wash with Seville oranges. But the one we make now at Quo Vadis, we’ve started putting blood oranges in as well. It gives it the most beautiful colour and it slightly tempers the Sevilles which is rather lovely.

Richard Corrigan, multi-award-winning Irish chef and one of the UK’s top restaurateurs with Corrigan's Mayfair, Bentley's Oyster Bar and Grill, Bentley's Sea Grill in Harrods in London, and Virginia Park Lodge in Virginia, County Cavan BakeryBits baker and GBBO winner David Atherton is a huge marmalade fan, and this year judging Rathbone’s Next Generation category at The World Marmalade Awards in Cumbria. The single later received some radio airplay in the UK. [2] In Australia, the song was a Top 10 single. Now it does have big holes through it, and the marmalade can fall through. But the holes in our sourdough are not too big. Some sourdoughs have huge holes but ours are just right I believe. We try to keep a balance because we have some customers who love the holes and others who say they can’t butter their toast, “there’s not enough butter-to-bread ration because of the holes”, hehehe. Things like this. But I think we’ve found the balance.People who leave such mess in their wake are the same people who decorate trees with bags of dog poo, ride bikes on the pavement or leave half-eaten food on bus seats. They are self-absorbed individuals who, when questioned, are always ready with a spurious justification, oblivious to how their self-interest erodes our common enjoyment of the public realm. First, crumbs in the butter. Why? The historical solution was using a dedicated butter knife to transfer butter to your plate. But that is unnecessary faff. By simply wiping your knife* on the crust-edge of your toast between approaches, you will minimise the transference of crumbs. If some debris does end up in the butter, then, using a clean section of the knife’s edge, tidy up the pat by lightly scraping off the crumbs (and use that crumby butter on your toast). Karen Jankel, lifelong friend to the marmalade-sandwich loving Paddington Bear, and daughter of his creator Michael Bond.