Photography: & words  © Anna Rubingh  | Recipes: Philippa Vine
MM 001
MM 001
MM 002
MM 002
MM 003
MM 003
MM 004
MM 004
MM 005
MM 005
Winter is the time of year to make marmalade. For the Vine family in East Sussex, that means getting together and making marmalade using their old family recipe, which has been passed down from generation to generation. “What makes our marmalade different is that we slowly cook whole Seville oranges in the oven overnight,” Michael Vine explains, “which delicately intensifies the flavour.” The result is a rich, warm brown Seville orange marmalade that even won Michael an award at the annual Dalemain Marmalade Festival. “And it contains less sugar than most of the conventional made marmalades.”
"Delicious on toast, of course, but there is so much more to marmalade," recipe writer Philippa Vine tells me. Use it in cakes, puddings, stews and traybakes for super winter comfort food with an intense warming layer of flavor.
A culinary story including the Vine family marmalade recipe and Philippa’s recipes using marmalade. All delicious, but the Coconut Marmalade Slices and the Roasted Chicken Tighs with Marmalade & Sweet Potato are my personal favorite.
MM 051
MM 051
MM 006
MM 006
MM 007
MM 007
MM 008
MM 008
MM 009
MM 009
MM 010
MM 010
MM 011
MM 011
MM 012
MM 012
MM 013
MM 013
MM 014
MM 014
MM 015
MM 015
MM 016
MM 016
MM 017
MM 017
MM 018
MM 018
MM 019
MM 019
MM 020
MM 020
MM 021
MM 021
MM 022
MM 022
MM 023
MM 023
MM 024
MM 024
MM 025
MM 025
MM 026
MM 026
MM 027
MM 027
MM 028
MM 028
MM 029
MM 029
MM 030
MM 030
MM 036
MM 036
MM 037
MM 037
MM 038
MM 038
MM 039
MM 039
MM 040
MM 040
MM 041
MM 041
MM 042
MM 042
MM 043
MM 043
MM 044
MM 044
MM 045
MM 045
MM 046
MM 046
MM 047
MM 047
MM 048
MM 048
MM 049
MM 049
MM 050
MM 050

You may also like

Back to Top