Books with Luscious descriptions of food are captivating. For a while, Emily (recipe creator from Instagram basil.and.lime) has wanted to create a marmalade roll inspired by C.S Lewis ‘The Loin, the Witch, and the Wardrobe. “Mrs Beaver brought unexpectedly out of the oven a great and gloriously sticky marmalade roll, steaming hot.”

Made with our very own ‘The The Prospector – Orange & Central Otago Gin Marmalade Prospector, Orange & Central Otago Gin Marmalade.

Recipe:

Dough:

500g tipo 00 flour, or high grade flour

1/3 c caster sugar

1tsp active dry yeast

Pinch of salt

200ml milk, warm

100g butter, melted

1 egg, beaten

Filling:

70g butter, soft

50g soft brown sugar

1tsp ground cinnamon

290g jar of The Prospector Marmalade

1 egg, beaten

Method:

In a small bowl combine milk, yeast, and 1 tsp of caster sugar. Set a side for 10mins, until the yeast has bloomed.

In a large mixing bowl of a stand mixer, add the flour, remaining caster sugar, yeast mixture, salt, melted butter, and egg. Use the dough hook attachment to knead it until it forms a smooth dough. Cover with cling film and leave to rise in a warm place until it has doubled in size (roughly 3 hrs).

Preheat oven 180C fan-forced and line a medium baking dish with baking paper( with overhanging on all sides).

Generously dust a bench top with flour, roll the dough out into a 45 x 30cm rectangle, with a long edge facing you.

In a small bowl, combine the butter, brown sugar, and ground cinnamon.

Leave a 2cm margin, brush the dough with flavoured butter, then add a layer of marmalade, reserving 1/4 of the jar for later.

Gently roll the dough into a tight log. Use a sharp knife to cut into 12 rolls and transfer into a baking dish so they are touching each other. Gently press to shape if needed. Cover with cling film and leave to rise in a warm place for 1/2hr.

Preheat oven 180C

Brush with egg and bake for 25-30mins or until golden. Remove from oven and glaze with marmalade.

Enjoy!

1/2 jar The Beekeeper, Central Otago Apricot Kasundi

1tsp turmeric

1tsp ground cumin

1/4tsp fenugreek seeds

1/4tsp ground cloves

2 garlic cloves, finely diced

1/2c heavy cream

1/2 large red chilli, finely sliced (optional)

3c steamed basmati rice

4c finely chopped spinach

1/3c dried currants

salt & pepper

Method:

Combine the chicken and the Apricot Kasundi and set aside.

Heat a saucepan on medium high and coat with oil. Add the turmeric, cumin, fenugreek seeds, cloves and garlic. Cook for 8 mins. 

Add the chicken and marinade sauce. If using chilli, add it now. Cook until the meat has been cooked through.

Add the cream and gently bring the sauce to a simmer.

Meanwhile, add the spinach and currants to a saute pan. Put the lid on and cook until the spinach has wilted, then add the basmati and mix together well.

Season the curry to taste and serve with the rice and extra Apricot Kasundi

Enjoy