Traditional recipes

Red Onion Marmalade with Chestnuts

Red Onion Marmalade with Chestnuts

Makes 2 1/3 cups Servings


  • 6 cups thinly sliced red onions (about 4 medium)
  • 1/4 cup chopped pitted prunes (dried plums)
  • 2 tablespoons red wine vinegar
  • 2 teaspoons chopped fresh thyme
  • 12 peeled roasted chestnuts from jar,* halved

Recipe Preparation

  • Heat 3 tablespoons oil in large deep nonstick skillet over high heat. Add onions and 1 teaspoon salt. Sprinkle with pepper. Sauté until onions are beginning to brown, about 5 minutes. Reduce heat to medium-low; cover and cook until onions are soft, stirring occasionally, about 15 minutes. Increase heat to high; uncover and sauté until onions are brown, about 5 minutes. Add Port, prunes, and vinegar; stir until liquid evaporates and onions darken, about 3 minutes. Add thyme; stir 1 minute. Remove from heat.

  • Heat 1 tablespoon oil in small skillet over medium-high heat. Add chestnuts and sauté until coated with oil, about 1 minute. Add to onion mixture. Season onion marmalade with more salt and pepper, if desired. Transfer to bowl; cool. DO AHEAD: Can be prepared 5 days ahead. Cover and chill. Bring to room temperature before serving.

Reviews Section

Torpedo Onions

Torpedo onions are small to medium in size with elongated bulbs averaging 10-20 centimeters in length and seven centimeters in diameter and are connected to straight, slender leaves. The long, round to ovoid bulb has a tightly wrapped, rosy red papery skin, and underneath the protective skin, the flesh transforms from purple to white as it travels to the bottom of the bulb. The firm bulb is crunchy and juicy with layers of small rings and attached to the base, there are many fine, light brown to white root hairs. Torpedo onions have a mild aroma, tender flesh, and sweet flavor.

How to make caramelised onions

Learn how to make perfect caramelised onions every time with our easy step-by-step guide and get inspired with delicious recipes to use them in.

Want to achieve perfectly balanced sweet, sharp and sticky onions? Master this and you’ve got a winning barbecue side, burger topping or the building block to so many delicious classic recipes.

The key to moreish caramelised onions is time – and lots of it. If you crank up the heat and fry them in a flash the onions will char and toughen up and you’ll never achieve that dreamy sweet, gooey softness. So, clear the diary and turn the hob down low.

Basic recipe:

Tasty additions:

How to caramelise onions

Get some recipe inspiration

Caramelised onion quiche with cheddar and bacon

What’s your favourite way to enjoy caramelised onions? Leave a comment below…

Vegan Nut Roast, 42p

I have made over a hundred variations on this nut roast since meeting Mrs J, who, along with my mother in law, is a lifelong vegetarian. This festive version is one of our favourites – and I make enough to share with the carnivores at our table, because everyone invariably wants a bit! (I’m typing this on my phone on the way out of the BBC Woman’s Hour studios where I realised in a panic that I had just banged on for 15 minutes about my nut roast but hadn’t published the sodding recipe anywhere, so please forgive any spelling errors or whatnot).

Photography by Jack Monroe. Instagram: @jack_monroe

200g mixed shelled nuts, 70p (70p/200g, Asda)

180g vacuum packed chestnuts, £2.25

1 large onion, finely chopped, 9p (60p/1kg, Farm Stores at Asda)

4 fat garlic cloves, finely chopped, 6p (50p/3 bulbs, Asda)

6 tbsp sage and onion stuffing mix, 15p (38p/170g, Asda)

4 tbsp cranberry sauce or marmalade, 5p (27p/454g, Smartprice at Asda)

100ml apple or orange juice, 6p (55p/1l, Smartprice at Asda)

Tip the nuts and chestnuts into a large pan with a splash of oil and a pinch of salt over medium heat for a few minutes, stirring to gently toast them. When the edges start to go a bit golden, quickly remove them and tip them into your blender. Pulse for half a minute, shake to loosen, and repeat until they are ground down. Some larger pieces remaining are fine – I like a bit of texture. Tip them into a bowl and set to one side.

Now back to your pan. Peel and finely slice the onion and garlic and toss into the pan on low heat and a splash more oil if needed. Cook for 10 minutes to soften, then transfer to a large mixing bowl. Add the toasted and ground nuts, then the stuffing mix, cranberry sauce and orange juice. Stir well to combine.

Lightly grease a loaf tin and set the oven to 160C. Transfer the mixture into the loaf tin and press down into the corners and edges. Cover with foil and bake for 40 minutes, then remove the foil and turn the heat up to 180C for 20 minutes to crisp and brown the top.

Leftovers can be stored in the fridge for 3 days or frozen for 3 months.

All text copyright Jack Monroe.

This site is free to those who need it, and always will be, but it does incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.

This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.

Tuxedo Turkey or Chicken Pizza

  • 1/2 lb cooked boneless skinless turkey or chicken
  • 1 loaf focaccia bread
  • 4 slices Smoked provolone cheese (or regular works, too)
  • 3 Tbsp Mayo
  • 1/4 c Sweet & Sour Italian
  • 1/4 c chopped red onion
  • 1 small can chopped black olives
  • 1/2 c fresh mushrooms - sliced
  • 2 Tbsp drained sundried tomatoes

Preheat oven to 350* Place focaccia onto a foil lined baking sheet. Spread mayo onto focaccia. Top with tomatoes, turkey or chicken and cheese. Place into oven for about 5 mins (turkey should be hot and cheese melted) While that is heating, mix all other ingredients together and use to top pizza when it is done.


Trish Hahnemann's red cabbage.

That said, a little sugar is a must – rich muscovado for preference – to help balance the vinegar. Johansen also stirs in some lingonberry jam, although she suggests using blackcurrant, redcurrant jelly or cranberry sauce as a more British alternative. As it's Christmas, I go for the last, and discover the slightly sour, fruity flavour is perfect here, giving the dish a chutney-like quality which will endear it all the more to anyone with a thick slice of baked ham on their plate.

The spices used to tend to be the usual festive subjects – cinnamon, cloves, nutmeg – though Oliver goes for fennel seeds and Slater for juniper berries. These both work well, but not with turkey – save them for January. Lewis adds orange zest and juice, which, though a nice idea, is slightly over-egging the Christmas pudding. If you are serving it with ham, however, a little grating of zest on top to serve wouldn't go amiss, as much for the colour as anything else.

Recipe Summary

  • 2 tablespoons olive oil
  • 3 carrots, cut into matchsticks
  • ½ teaspoon minced fresh ginger root
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 2 skinless, boneless chicken breast halves, cut into small pieces
  • ½ cup water
  • ½ cup peanuts
  • ⅓ cup orange juice
  • ⅓ cup soy sauce
  • ⅓ cup brown sugar
  • 2 tablespoons ketchup
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons cornstarch

Heat 2 tablespoons olive oil in a large skillet over medium heat cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.

Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.

Remove about 1/4 cup sauce from the skillet whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce cook until sauce is slightly thickened, about 5 more minutes.

Rum cocktail recipes

Mai tai

Mai tais are a super fruity and fun rum-based cocktail to whip up for a weekend treat or to serve at your next drinks party.

Zombie cocktail

The go-to tipple for rum lovers: this zombie cocktail comes packed with three types of rum, mixed with anise liqueur and Angostura to make a fruity cocktail with plenty of vigour.

Frozen strawberry daiquiri

It’s party time! Grab the strawberries, rum, lime juice and ice, then blitz it all together for quick-as-you-like homemade cocktails.

Piña colada

Best drunk on holiday, next to the pool, ideally from a pineapple… piña coladas really are the bee’s knees. Transport yourself to the tropics with our perfect recipe.

Dark and stormy rum punch

Want an easy rum punch recipe? Check out this quick and easy summer cocktail recipe with tropical pineapple, zesty limes and fiery ginger.

Classic mojito

The mojito was the rum cocktail you told us you most wanted the recipe for, and we’re not surprised as it is such a classic. Very refreshing and sure to whisk you away to the Caribbean. Try our mojito mocktail recipe here.

Negroni cocktail recipe with rum

Rum makes this drink a little gentler than a classic gin negroni. Decant into a hip flask for sipping on wintry walks.

Coco no loco

Want a refreshing rum cocktail recipe? Spike the coconut water with Diplomatico Blanco for a slightly more virtuous cocktail. We’ve got plenty more coconut recipes here too…

Honey mule

This good-looking rum-based cocktail created by Julien Gualdoni would cause a stir at any drinks party. It combines sharpness from the limes, sweetness from the honey and a floral hit from the elderflower. Check out more of our best honey recipes here…

Ron de replay

Try this punchy dark rum cocktail. Produced entirely in Guatemala, Ron Zacapa is a product of the country’s rich soil, climate, and master blender Lorena Vásquez’s hands-on approach.

Papacoco rum punch

In the Caribbean, a bavaroise has come to mean a milky (and often alcoholic) fruit drink – quite different from the creamy, fruity French dessert bavarois that is set with gelatine. The most popular flavours are soursop, papaya and guava.

Shandy Murray

This cocktail, brilliantly named Shandy Murray, comes from The Shrub and Shutter, a fantastic bar in Brixton that features a menu of fun, innovative cocktails using local, seasonal ingredients alongside an weekly-changing selection of bar snacks designed to be paired with the cocktails.

Marmalade and mandarin mojito

Marmalade mojitos make a deliciously jammy cocktail, made to look really delicious with mandarin slices and star anise. Try this five minute cocktail recipe for an easy refresher.

Iced daiquiri lollies

If you like rum, these will become your go-to treat when fighting off that summer heat. Make a rum base, then flavour with your favourite fruit. These are pretty boozy though, so strictly for adults. We’ve got plenty more recipes to cool you down here…


Pulled jackfruit is the vegan.

Vegan Chilli Vegetable Pizza

These chilli pizzas are a.

Brazilian Grilled Pineapple [Vegan]

Credit to SoccerNut @

VEGAN Tofu Vegetable Kebabs with.

After reading this tofu kebab.

Simple Vegan Potato Salad

Creamy, vegan potato salad made.

These are just a few of the many recipes for cooking on a barbecue, there is so much more than just a sausage or burger to explore. Remember if you need to buy click on the link below . Happy BBQ-ing .

© 2017 Rectella International.

| Bar-Be-Quick | The home of the "original" disposable barbecue. since 1986. | Call +44 (0)1282 478200 | Rectella International Ltd Bancroft Road Burnley Lancs BB10 2TP.

Blueberry, Watermelon, Feta and Mint Salad

“​​When one has tasted watermelon, he knows what the Angels eat.” —Mark Twain

​Have you ever wondered how to pick that perfect watermelon? Well, I have! Faced with a bin of green striped beauties, I never quite​ know​ where to start. ​L​et me share some tips with you that I recently discovered​, and then​ go and​make this delicious ​and refreshing ​Watermelon, ​Mint, ​Blueberry and Feta Salad​ — a great side dish for a hot summer day.

1. When viewing watermelons, the first thing that sticks out are those weird white spots. However, these spots​,​ called field spots​, are quite natural. The field spot is the area where the watermelon rested on the ground. While every watermelon has a field spot, the best watermelons have creamy-yellow or even orange-yellow spots. Go for the gold.

2. The webbing of a watermelon indicates the amount of times that bees touched the flower. The more pollination, the sweeter the watermelon is.

3. Watermelons have genders. The “girl” watermelons are more round and stout​ — these​are the sweeter ones. The male are oblong and tend to be more watery.

4. The ​best watermelons are average-sized. Don’t go for too small or too big, but just right.

5. The tail of a watermelon indicates its ripeness. Go for the watermelons that have dried tails for the best taste.​

​6. ​Tap the underbelly of the watermelon. A ripe one will have a deep hollow sound. Under-ripe or over-ripe melons will sound dull.​

Watch the video: Best and easy Red Onion Marmalade Recipe (January 2022).