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Marmalade Season Is Upon Us

  • Written by Lucy

marmalade season is upon usSeville oranges, renowned for their tart taste, arrive in Waitrose branches this week, as the traditional marmalade-making season gets into full swing. Launched earlier than ever before and aavailable until the end of February, Waitrose only stock organic Seville oranges.

In the hills of Andalusia, four miles south of Seville, the Fraga family have been growing Seville oranges since 1935 and supplying Waitrose exclusively for the last 17 years. Dora, the matriarch of the family, has lived on the farm for over 50 years and raised seven children on the 20 hectares of picturesque orange groves.

The aromatic, brightly coloured, bitter oranges grow (without the use of pesticides), picked and brushed, ensuring their organic status is kept intact. This is most crucial for the peel, which gives Seville orange marmalade its famously tangy flavor.

Seville oranges are the ideal fruit for marmalade because they have a high pectin content which helps the marmalade to set. The aromatic fruit is also ideal as the acid component in a salad dressing or ceviche and the zest and juice can be used in custards, cakes and sponge puddings.

Tim Stevens, Waitrose Citrus Buyer says: 'Seville oranges mark the start of the preserving season and it is something our customers really look forward to. It’s a great time to make the most of this wonderful fruit at its very best. The pungent aroma and bitterness that Seville oranges offer make also make them perfect additions to fish stews instead of lemon or as marinades and sauces for duck or pork.'

Organic Seville oranges are available at Waitrose branches now until the end of February. Waitrose Cooks’ Ingredients Seville Oranges will cost £2.79 for a 1 kg box or to purchase loose Waitrose organic Seville oranges £2.49/kg.

Applications Open For The Great British Bake Off On Channel 4

  • Written by Lucy

applications open for the great british bake offThe Great British Bake Off has begun its search for new contestants as the show prepares to move to Channel 4.

A spokesman for Love Productions said: "We can confirm that we are beginning preparations for the production of The Great British Bake Off Series eight,"

"The precursor to every series is to find the next batch of wonderful bakers."

Paul Hollywood is the only celebrity participant who has agreed to follow the show from the BBC to its new home as fellow judge Mary Berry and hosts Mel Giedroyc and Sue Perkins left the show after the BBC lost the rights to broadcast it.

Amateur bakers who are "crazy about croissants" and "passionate about pies" have been invited to apply through Love Productions' website.

Applications close Sunday 22nd January 2017

Cook Up A Cranachan For Burns Night

  • Written by Lucy

cook up a cranachan for burns nightBurns Night, held in honour of Scotland's most famous poet, Robert Burns, is celebrated each year on the anniversary of his birth, 25th January. The tradition started a few years after the poet's death in 1796.

So began the Burns Supper and more than two centuries later, it has become a nationwide event with recitals of his works and a haggis dinner.

The full ritual of the night involves whisky, haggis and poetry readings. Those who partake are piped in and then The Selkirk Grace – the prayer of thanks attributed to Burns – is said before dinner.

The prayer goes:

Some hae meat and canna eat,

And some wad eat that want it;

But we hae meat, and we can eat

Sae let the Lord be thankit.

Why not try this lovely recipe to round off your own celebrations for Burns Night 2017?

Orange Cranachan


4 blush or blood oranges

50g pinhead oatmeal or rolled oats

150ml pot whipping cream

2 tbsp whisky

150g tub Greek yogurt

2 tbsp clear honey

, plus an extra drizzle to serve, if you like


Slice the top and bottom off each orange and sit them on a board. Using a sharp knife, cut down between the peel and flesh until all the peel and pith have been removed. Cut between each membrane to remove all the segments. Roughly chop and set aside.

Heat a non-stick frying pan over a medium heat. Dry-fry the oatmeal, stirring often, for 3-5 mins. It should start to smell nutty, but don’t let it burn. Tip the oatmeal onto a plate to cool.

Whisk the cream and whisky together to soft peaks. Carefully fold in the yogurt, oatmeal and honey until just combined. Spoon half the mixture into 4 serving glasses and top with half the orange. Repeat layer with the remaining ingredients and serve drizzled with extra honey, if you like.

Recipe from Good Food magazine, January 2010>