In Aid of Macmillan Cancer Support
Last month, in our Tried and Tested recipe series, we delighted in Caroline’s Normandy Apple Cake. This month, our journey takes a wonderfully tangy turn thanks to Bunty, the wife of our George Rishi, consultant at Buchler Phillips.
Now, if you’ve ever spoken to our chairman, David Buchler, you’ll know he is something of a marmalade connoisseur. His enthusiasm is such that when we learned Bunty makes her own Seville orange marmalade – with all proceeds going to Macmillan Cancer Support – we knew we had to track down some jars. She kindly gave us four, which were very quickly and appreciatively received by our chairman, who confirms they are every bit as delicious as promised.
When we visited Bunty, she shared with us the story of how her marmalade journey began and it is so touching, that we are thrilled to share it here, in her own words:
«My journey into the world of jams and marmalades began during the 2020 lockdown. Like many, I suddenly had time on my hands, and I found myself drawn into the comforting rhythm of cooking. Chefs were generously offering free online classes and demonstrations, so I signed up for as many as I could. Around the same time, I joined Instagram, which quickly became my source of culinary inspiration introducing me to many new recipes and techniques.
One class in particular caught my imagination – making marmalade. I have always loved marmalade, especially the bittersweet tang of Seville orange marmalade. These special oranges are only available for a short window each year, from late December to February. Unlike sweet eating oranges, Seville oranges are far too sour to eat raw, but their high pectin content makes them perfect for preserves. They’ve been the traditional choice for marmalade in Britain for centuries, ever since the fruit first arrived from Spain in the 17th century.
My first batch was a leap of faith. I gifted jars to friends and family. To my delight, the marmalade was so well received that I was soon flooded with requests to make more – and even to sell it! The idea of selling for profit didn’t sit comfortably with me, but it sparked another thought. I had been fundraising for Macmillan Cancer Support for many years – a cause very close to my heart, as I lost my father to cancer many years ago and when I discovered the incredible work Macmillan does – supporting their mission became deeply important to me. I decided that if I were to sell my marmalade, every penny of the proceeds would be donated to Macmillan’s. In 2023, I produced a batch of 50 jars. They sold out almost instantly, and by the end of the season I had sold nearly 100 jars. This year, I managed to make over 150 jars, raising more than £1,200 for Macmillan.
Each jar feels like more than just marmalade – it’s a way of honouring my father’s memory while helping others going through one of life’s toughest journeys. My hope is to make bigger batches each year, finding new people to share in the joy of this bittersweet spread, and raising vital funds for Macmillan Cancer Support».
We are so grateful to Bunty for sharing not only her recipe but also her personal story. Each jar of her marmalade carries with it a memory, a purpose, and a generosity that goes far beyond the breakfast table.
If you’d like to make Bunty’s Seville Orange Marmalade yourself, she has kindly shared her recipe below. And if you’d like to support her next batch in aid of Macmillan Cancer Support, you can reach her directly at buntyrishi@yahoo.com.
Here’s to many more bittersweet breakfasts — and to the joy of recipes that bring people together for something greater than themselves.
Photo credit ©Bunty Rishi
Bunty’s Seville Orange Marmalade
750g Seville oranges, washed and scrubbed
1 lemon, washed
1500g granulated sugar (you can use preserving sugar if you prefer)
Sterilised glass jars
1. Place the oranges in a large pan, cover with water, and boil for about 2 hours until soft. Drain and discard the liquid.
2. Cut the oranges and lemon in half. Scoop out all the pulp and pips and place them in a pan with the sugar. Add just enough water to cover the sugar.
3. Boil for about 40 minutes. Meanwhile, finely shred the orange peel.
4. Strain and sieve the pulp, then return it to the pan. Add the shredded peel.
5. Boil for another 40 minutes, or until a thermometer reads 105°C. To test, spoon a little marmalade on a chilled plate from the freezer. If it wrinkles when pushed it is ready. If not, then keep boiling and test again a small blob on a chilled plate from the freezer. If it wrinkles when pushed, it’s ready.
6. Pour into warm sterilised jars – place a waxed disc and seal. Label and date once cool.
7. Store in a dry cool place. Will keep for one year. Once opened refrigerate.
To vary flavours you can add 75ml whiskey or gin; or chopped preserved ginger. Add at the end of cooking.
Interesting facts about Seville oranges:
Seville oranges are grown in Andalucía especially in the city of Seville over 14,000 orange trees. They are only available for 6-8 weeks usually January and February. They are incredible raw but perfect for marmalade. They have been a royal favourite and a beloved British breakfast staple since the 18th century, The juice can be used to flavour sauces, marinades and cocktails.
Copyright free image of Seville Oranges
Buchler Phillips is a UK based independent boutique firm with an impeccable Mayfair heritage, specialising in corporate recovery, turnaround, restructuring, insolvency.