It’s marmalade season and I like to make a lot! It’s perfect to put away and use as gifts or little thank you’s during the year. If you haven’t made marmalade before head over to the website and try our Seville orange marmalade recipe. You won’t be disappointed and you won’t want shop bought ever again.
If you don’t fancy marmalade why not make a Seville orange curd. It will keep in the fridge for 2 to 3 weeks in jars. It’s perfect on toast or on top of yogurt, porridge or even dolloped on a meringue and topped with whipped cream for a fancy pudding.
It would make an amazing pudding after the fantastic beef olives in the box this week. That would be a Sunday feast to remember. The pudding can be all made ahead ready to assemble and the beef olives can be cooking away in the slow cooker with gravy and veg so you are free to have a nice walk or do a bit of gardening before a late lunch. That sounds like the perfect Sunday to me!
Infact, if I wasn’t working this Sunday it would be exactly what I would be doing after a very busy week on the farm. We’ve started lambing and with the improved light and a little bit of warmth the weeds in the garden have started to grow too. Everyone has been extra busy this week. We’ve laid more concrete, so we are even closer to having a concrete road right from the road end all the way down to the farm yard and not a track. This is a very big mile stone for us. It doesn’t seem that long ago that we had no road at all, but it’s actually 15 years ago!
Menu ideas for the week
Beef olives with a rich gravy serve them with potatoes and carrot purée
Broccoli and Stilton soup
Beetroot and onion tarte tatin. Try the hairy bikers recipe.
Seville curd pavlova
Bacon macaroni cheese with a breadcrumb crunchy topping. Serve it with the amazing tasty salad leaves in this weeks box
Spanish omelette. A great way to use up a few things left in the fridge. Like a bit of grated carrot, onion, ends of cheese, a bit of leek, some grated or leftover potato. It makes a delicious lunch or supper if you serve it with salad and some crusty bread.
Beth
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