Photography: & words © Anna Rubingh | Recipes: Philippa Vine
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.