Finely pare strips of aromatic zest from Seville oranges and dry in a cool oven, then use to flavour stews and stir-fries. Replace lemon juice with Seville orange juice in savoury marinades ...

Slice the peel finely or coarsely, depending on how you like your marmalade. Put the peel, orange and lemon juice, bag of pips and water into a non-reactive bowl or saucepan overnight. Next day ...

Seville, I think, is the only proper marmalade. Seville oranges are now in season, but don't leave buying them too long, and remember to wash the warty skins before cooking. Cut each orange in half.

Stir the juice. Scoop the filling into the cooled tart case and bake for 20 minutes until almost set but with a slight wobble. Allow to cool in the tin before removing and decorating as you wish.

of Seville oranges, organic if possible 2.3 litres (4 pints) water 1 organic lemon 1.45kg (3 1/4lbs) granulated sugar Wash the fruit, cut in half and squeeze out the juice. Remove the membrane ...

If you're making marmalade from December to February, you’d better have a good excuse for not using seasonal, knobbly-skinned Seville oranges. Their sharp, bitter juice marries perfectly with ...