Spring into the kitchen

Spring into the kitchen

Five little ideas that could add a deliciously fruity component to some favourite dishes this spring.

Try layering Bonne Maman Three Citrus Fruits or fine shred Bitter Orange Marmalade into bread and butter pudding to give a tangy zest to an old favourite that is enjoying something of a renaissance.

Make a creamy cheese frosting for carrot cake by beating enough Bonne Maman Bitter Orange Marmalade and a large pinch of ground cinnamon into 200g pack mascarpone cheese until spreadable…

Try a fruity alternative to mint jelly for new season’s lamb – combine 4 tablespoons Bonne Maman Blackcurrant conserve with 2 tablespoons balsamic vinegar and 1 tablespoon chopped fresh mint.

If you are frying steaks or duck breasts, stir 1 tablespoon Bonne Maman Black Cherry Conserve into the pan juices with a splash of port or red wine. Bubble for 1-2 minutes, scraping the pan with a wooden spoon. Add a squeeze of lemon and pour over the steaks.

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