Line the chilled pastry shell with a circle of baking paper (scrunch it up and open it out again so it fits nicely) and some ceramic baking beans (uncooked rice works well too). Bake the pastry shell, on a baking tray, for 20 minutes, then take the paper and beans out and bake for a further 10 minutes, until lightly golden.

The universal balm: tea. Everything else, from coffee to fruit juice to champagne, creates a barbed-wire conflict of flavours and/or heartburn. Yes I do eat marmalade. I have a neighbour at our shop named Paul who’d make marmalade every January and give me a pot. And then, only about a year and a half ago, I added it to my butter pound cake recipe and it was delicious, I loved it. But the best bread to eat with marmalade has got to be sourdough. It’s light – well, mine is, our “Brixton Sour”– it’s full of flavour, and I think it carries marmalade really well. I make our sourdough with a mix of white, wholemeal, rye and spelt, so it’s got a wholesome flavour but it’s a high-hydration, so it’s really light and makes great toast.The single later received some radio airplay in the UK. [2] In Australia, the song was a Top 10 single. Toast topped with a spread should always be cut diagonally, so you can eat in, from the sharp end, without smearing the spread all over your cheeks. Bread options

Think of jam not as a topping, but as a seasoning for bread and butter. Like a croupier shuffling cards, an elaborate mosaic or two lovers’ interlinked fingers, the aim is to weave elements together in a way that is elegant, balanced and mutually reinforcing. It is not a fruit-forward assault on the senses. If you like jam that much, eat it straight from the jar. The song's distinct "wobbled" piano melody was discovered accidentally when an engineer leaned on a tape machine creating the sound. [3] "Manhattan Woman" was chosen as the B-side. [4] Tin Tin obtained their recording deal with the help of Gibb, who also produced their debut self-titled album. First, crumbs in the butter. Why? The historical solution was using a dedicated butter knife to transfer butter to your plate. But that is unnecessary faff. By simply wiping your knife* on the crust-edge of your toast between approaches, you will minimise the transference of crumbs. If some debris does end up in the butter, then, using a clean section of the knife’s edge, tidy up the pat by lightly scraping off the crumbs (and use that crumby butter on your toast). I frequently make and use marmalade, when we get the bitter oranges in from (Australia’s) Yarra Valley: I’ll make a batch of marmalade and use it for puddings in the baker, or make a cake with it. Say a Courgette & Seville orange teacake. And always put some in our Christmas puddings each year. Ian & Dominique Pediani, owner-bakers at Big Bear Bakery, Glasgow, one of the top viennoiserie and retail bread bakeries in the city, making sourdough pastries, sweet treats, savouries, and sourdough bread.

Cookie Preference Centre

Toast and marmalade, Dan. I’ll tell you something: Every country has their use for old bread. Italian cooks have their breadcrumbs sprinkled on pasta, or make panzanella. In Ireland, my mam would make her soda bread, and after a few days it would go quite hard. At that point we’d always toast it, and the marmalade put on it softens it. Give me the crunchiness of the biscuity soda bread, with a cup of good English breakfast tea. I’ll tell you what Dan, there are few better things to have for breakfast in life. As bakers we get very focused on what goes in our bread, wanting the best flour ( BakeryBits probably has the best selection of great flour online), the finest sea salt ( yes BakeryBits sells a range of salt too), but often we are less interested in what goes on it. Well, confession time: as a card-carrying patron of The World’s Original Marmalade Awards, now in its 17th year attracting thousands of entries from all over the world (yes, even Peru), I will be insisting that for this month you do your bit to help the British economy and eat as much marmalade as you possibly can.

Scatter the breadcrumbs on a baking tray and toast in the oven for 10-12 minutes, until pale golden, turning them a few times with a spoon. Leave to cool.

Tell us what you think

Michael James, Cornwall-born Australian artisan baker, author of The Tivoli Road Baker, and All-Day Baking (Hardie-Grant)

People who leave such mess in their wake are the same people who decorate trees with bags of dog poo, ride bikes on the pavement or leave half-eaten food on bus seats. They are self-absorbed individuals who, when questioned, are always ready with a spurious justification, oblivious to how their self-interest erodes our common enjoyment of the public realm.

BakeryBits baker and GBBO winner David Atherton is a huge marmalade fan, and this year judging Rathbone’s Next Generation category at The World Marmalade Awards in Cumbria. Now it does have big holes through it, and the marmalade can fall through. But the holes in our sourdough are not too big. Some sourdoughs have huge holes but ours are just right I believe. We try to keep a balance because we have some customers who love the holes and others who say they can’t butter their toast, “there’s not enough butter-to-bread ration because of the holes”, hehehe. Things like this. But I think we’ve found the balance. Buttering knife, large plate (unless eating directly over the worktop, by the toaster, hoovering up that hot toasty goodness). People have a tendency to serve a single slice of toast on a side-plate, as if it will look depressingly lonely against the white expanse of a dinner plate. But this is an explosively fragmentary food – to contain the fallout, you need to think big. When