There’s nothing like homemade marmalade is there? The gorgeous scent of oranges filters through the house and brings some much needed sunshine into our winter kitchens. Citrus season is in full swing now and we have organic bitter marmalade oranges in stock now. Alway choose organic citrus fruit to avoid waxes and sprays.

Here’s the classic recipe I always stick to as it’s easy to remember by heart and never fails. But of course you can make it your own with different citrus. I’ll be making a batch of blood orange marmalade for sure (I may reduce the sugar a little for that batch as they are so naturally sweet), and maybe a kumquat one too!

Will you be making marmalade this season?

Liz x


  • 1kg Seville oranges (bitter marmalade oranges)
  • 2 lemons
  • 2 litres of water
  • 2 kg sugar


  • a large, heavy bottomed pot
  • a cloth bag (I use a nut milk bag) or a square of muslin and some string
  • a medium sieve
  • 3 or more small plates
  • a wooden spoon
  • a jam funnel
  • jars – I reuse old jars
  • a ladle or small glass jug


  1. Put the little plates into the freezer. Pour the water into your pot. Place the sieve over the pot and then open out the bag or muslin into the sieve. Scrub the oranges and lemons.
  2. Cut the fruit in half and juice them into the pot, ensuring you catch all the seeds and pith in your cloth bag or muslin. You want to keep all the seeds and pith as that’s where the pectin is which will make your marmalade set. Use a spoon to scrape out any remaining bits of pith and other citrus innards into the bag. Now tie the bag and place it in the liquid with the string attached to the pot handle to make it easier to extract later.
  3. Cut the skins in half again and then into thin strips. (You can leave out the lemon skins if you like but I like to add them in so nothing is wasted.) I use a serrated knife but any sharp knife should work. Take your time and get all the skins cut as evenly as possible. Enjoy the process. Place the cut skins into the pot.
  4. Bring the pot to a rolling boil then turn down the heat and simmer at a gentle bubble, for 2 hours or until the skins are soft. You can test them for doneness by squeezing one between your fingers. It should easily break apart. You should also notice that the liquid has reduced quite a bit too, that’s good.
  5. Now remove the bag of seeds and piths and put it in a bowl to cool down. Turn the pot to the lowest temperature.
  6. Pour the sugar into the pot, it will seem like an obscene amount but oranges are very bitter so it is needed I’m afraid. Gently melt the sugar on the lowest setting, take your time. Don’t stir too much, just a few times with a wooden spoon. Once the sugar is completely melted you will notice it doesn’t feel grainy on the bottom of the pot and when you pick the spoon out of the liquid you will not see any sugar crystals. It’s important to melt the sugar on a low temperature before turning the heat up to boil and set the marmalade. Don’t skip this step or your marmalade will come out grainy rather than the desired shiny jelly.
  7. Your bag should hopefully be cool enough to handle now. Pick it up and squeeze it over the pot. You want to extract as much of the cloudy, gelatinous stuff out through the bag as possible. Use a spatular or the wooden spoon to help scrape off the gel as you squeeze. Then stir it into the marmalade.
  8. Turn the heat up and bring the marmalade to a rolling boil. Boil hard for 15 minutes, keep an eye that it doesn’t boil over. Then turn the heat off, give the marmalade a stir and scoop off any unwanted scum that is stubbornly not re-incorporating into the mixture.
  9. Take one of the plates out of the freezer and place a spoon of the hot marmalade on it. Put it in the fridge for 3 minutes then do ‘the wrinkle test’. This is where you push your finger slowly through the marmalade to see if it has set. It should feel like jam and look wrinkly. If it has not set yet then return the marmalade to the boil and try again every 5 minutes until you are happy with the set.
  10. Sterilise your jam funnel, ladle, jars and lids. Then fill the jars with the marmalade whilst it is still hot. Screw the lids on tightly and leave them to cool and seal on your counter top overnight. Then label them with the date and keep in a cool, dark place for up to 12 months. Once opened, keep in the fridge. Enjoy!

Orange, Rosemary & Black Pepper Almonds

This aromatic, sweet and salty snack is the perfect nibble alongside a glass of wine or whilst watching a Christmas film. We stock organic almonds in compostable bags if you’d like to make your own. It’s easy to do and the flavour combination is just perfect! You might want to double or triple the batch and give some jars away as festive gifts.

Liz x


  • 500g whole almonds
  • the zest of a large orange (or use a few clementines)
  • 4 tbsp rosemary leaves
  • 2 tsp salt
  • 2 tsp coarsely ground black pepper
  • 2 tbsp olive oil
  • 4 tbsp maple syrup or honey


  1. Preheat the oven to 175C and line your largest roasting tray with baking parchment.
  2. In a large mixing bowl, combine all the ingredients. Taste an almond and add more of any ingredient if you like, perhaps you’d like it extra peppery?
  3. Spread the almonds onto the lined baking tray in a single layer. Bake for 15 minutes or so until the nuts are beautifully toasted. Remove the tray from the oven every 5 minutes to stir the nuts and ensure they are not burning. Keep a close eye on them, once they start to toast they go very quickly!
  4. Allow the nuts to cool completely on the tray before storing them in an airtight container. They should stay fresh for a couple of weeks. Enjoy with a glass of wine and other delicious nibbly bits or gift wrap and share with your loved ones.

Hot Cross Buns

How is it the Easter holidays already? The kids have only just been back at school for a few moments! Well here we are and what is Easter without toasted sticky, spiced, fruity buns slathered in lots of butter? Here’s my plant based recipe. Sure it takes a while to make, but most of that time is just waiting for the dough to rise. These will keep you and the kids busy for a least one day over the Easter holidays anyway. Liz x

Ingredients (makes 12 buns)

  • 120g sultanas
  • 1 orange
  • 2 tsp mixed spice
  • 2 tsp cinnamon
  • 300ml milk (I use oat milk)
  • 50g butter (I use a dairy free butter)
  • 500g strong white bread flour (plus about 60g extra for making the paste for the crosses)
  • 70g caster sugar
  • 7g yeast
  • 1/2 tsp salt
  • 2 tbsp brown sugar mixed into a syrup with a little water (or maple syrup) for glazing


Measure out the sultanas and spices into a small bowl. Add the zest and juice of the orange. If your orange is very large, just use half the juice. Mix well and allow the sultanas to soak up the orange juice and spices.

Measure the milk and butter into a small pan and gently heat it to melt the butter. Allow it to cool to a touchable temperature while you measure out the flour, sugar, salt and yeast into a large mixing bowl. Mix the dry ingredients well then pour in the warm milk and butter and mix with your hand into a rough, sticky dough.

Tip the dough onto a clean work surface then knead well for about 5 minutes until you have a smooth, stretchy ball of dough. Don’t be tempted to add more flour, just keep kneading until it all comes together. Then pop the dough back in the mixing bowl, cover it with a clean tea towel and allow it to rise and double in size. This should take about an hour in a warm place.

When the dough has doubled in size, stretch it out onto a clean work surface and spread over all of the juicy, spicy sultana mixture. Then roll it up and give the dough an extra knead to incorporate the ingredients. Put the dough back in the bowl to rise again for another hour or so in a warm spot.

Once the dough has doubled in size again, take it out and divide it in 12 equal pieces. Roll the pieces into neat balls and put them on a lined baking sheets. I space mine out onto two sheets because my oven doesn’t bake evenly so I like to give them room for the hot air to circulate. If your oven is good you can place them together on one large baking sheet, just leave a couple of cm between each one to allow them space to rise. Cover them with the tea towel and allow them to rise for about 45 minutes.

Once the buns have risen, mix about 60g of flour with just enough water to make a paste (aim for the texture of toothpaste). Then spoon the paste into a piping bag and pipe crosses over the buns. You could do other designs too if you like? Signs of spring like eggs, flowers, bunnies or lambs… Then put the buns into a preheated oven at 200C (fan) for 15 to 20 minutes until the buns are golden brown.

*If the buns are looking a bit dry, spray them with a little water just before they go in the oven. Most of the rise will happen in the oven now so you don’t want them to form a crust before having a chance to rise and get fluffy inside.

When the buns are cooked, removed them from the oven and brush them with syrup while they are still hot. I simply mix a couple of tbsps of brown sugar with enough boiling water to make a syrup. You could use maple syrup or warmed, sieved apricot jam instead. Then allow them to cool before eating. They are fantastic still warm and fresh from the oven or if you are eating them the next day they are great toasted. Happy Easter!