Pour the mustardy-marmalade sauce all over (don’t mix). Season with salt and pepper, cover with the lid and turn the slow cooker to low. Cook for 6 hours, stirring after about 4 hours if you ...

Thick-cut marmalade is considered superior to marmalades without peel, but it is a question of personal taste. FAQs about BBC Food ...

Make these moreish madeleines for afternoon tea. Perfect served with a cuppa, they are made with nutty brown butter and have ...

Slice the peel to whatever size you would like the pieces in your marmalade to be ... pith and insides and place all of it back into the cooking liquid. Bring this to the boil for seven minutes ...

Then cook uncovered until the liquid is reduced ... (it should register 104˚C/220˚F), or with a saucer. Put a little marmalade on a cold saucer and cool for a few minutes. If it wrinkles when ...

Give this baked salmon recipe a try for an easy, elegant dinner with minimal prep and fresh flavors. Read more: 13 Simple Tricks To Pick The Best Fresh Fruit Every Time To make this sheet-pan meal, ...

Combine vinegar and lemon peels in a spray bottle to create a natural cleaner that effectively removes grease and freshens ...

Boil rapidly until the marmalade reaches setting point, (104°C). Ensure the marmalade does not stick to the base. Remove from the heat and pour into hot sterilised jars then seal.

Chef Curtis Stone heads to South Australia, where he prepares pheasant and marmalade with legendary cook Maggie Beer, and gives sheepshearing a go.

Join Ms. Margo Monroe, along with 'Les Femmes Animes Magique' and her furry-feline-friend, Marmalade; to be swept away to an exotic world of spectacle and illusion.