The marmalade is going down a treat, and not just in the conventional manner on toast. Sarah Randell's book gives suggestions for savoury uses, as I mentioned, and so far I can recommend the marmalade-glazed chipolatas. This evening we tried Lindsey Bareham's sausage pasta with marmalade tomato sauce (click here for the recipe if you're a Times subscriber), and it was superb: so rich and flavourful and perfect for a wintery evening. Improvise by browning the sausages, adding onion, red wine, stock, and a tin of tomatoes, and let it all reduce in a shallow pan before putting in a couple of dessertspoonfuls of good marmalade (that's for 2 people). It would be even better with mashed potato, but the pasta version makes it a quick and easy dish to which the marmalade adds a slight sweetness and tang rather than an overpowering note of the breakfast table. Even Paddington would approve, I feel.