Felicity Cloake – My Magic Ingredient
Guardian columnist and cookery writer Felicity Cloake explains what makes Radnor Preserves’ Smoky Campfire Marmalade so irresistible.
I caused consternation recently when I was asked, in front of a crowd at Wilderness Festival, whether I liked brown or red sauce on my bacon sandwich. When I said I preferred English mustard and marmalade, the temperature in the tent dropped several degrees in horror. A few people actually walked out, though they may have been heading for the bar.
In any case, don’t knock it until you’ve tried it, and don’t try it without first purchasing a pot of Smoky Campfire Marmalade from Powys-based Radnor Preserves, made using oak-smoked water from Anglesey’s Halen Mon and a zesty mix of grapefruit, oranges and lemons. Demerara sugar and maple syrup give real depth to the sweetness, and there’s just a hint of chilli warmth at the end. Not just for sarnies, it’s also gorgeous with baked ham, sausages and hard cheese, or simply on toast – and it makes an unbeatable breakfast martini.
Felicity bought hers at Partridges, London
This story appeared in the September issue of Fine Food Digest. You can read more on the digital edition here.
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