FOOD BLOGGER: Katherine Riach waxes lyrical about marvellous marmalade

The tail end of winter has to be the perfect time to be stowed away in a warm kitchen over a bubbling preserve pan.

Right now, we are still in season for Seville oranges – complex flavoured little gems which are the product of months of Spanish sunshine – they must have been an unique bright arrival against the greyness of the Scottish winter when they first ended up in Dundee.

When completing the messy task of juicing and slicing them it’s difficult not to be encouraged that Spring is just around the corner.

Last time I made marmalade I completely overdid the quantities and even now, we still have a jar or two left. So, I wanted to try a different recipe – with the addition of ginger, turmeric and cardamom. I absolutely love turmeric, it’s a spice that lends itself well to both sweet and savoury dishes, and adds the most amazing vibrant yellow hue.

This spiced marmalade is delightfully unusual and provides the warm glow required to keep your spirits up until Spring. It is excellent on its own, but also pairs really well with some soft crumbly goat’s cheese and crusty bread, almost like a sweet zesty chutney.