Marmalade update

    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.

Comments

[Val]

It sounds really yummy!
I'm rather partial to the marmalade version of bread and butter pudding ..when you spread the bread and butter generously with marmalade then carry on with the recipe as usual ..I have the feeling it has a special name but I'm darned if I can remember it ...I think it's Osbourne pudding? anyway your recipes sound most delicious.

[Miranda]

Oh I love the idea of using marmalade in savoury dishes, and that sausage one sounds divine! xxx

[Spade & Dagger]

I really like it in bread & butter pud too (didn't realise this version had it's own name!). It's also very good added to traditional bread pudding mix.

[Frozen Pond]

I got Sarah Randell's book after reading about it here, and have enjoyed perusing it, but must cook more from it. Always glad to have good ideas for sausages... And for mince too, though I am sure that won't work with marmalade!

[Fran H-B]

Sausages seem to suit the addition of something citrusy/sweet. Your recipe sounds delicious. Off to peruse the library catalogue for this book.

[Swissrose]

My mouth is watering...!