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Apple and Walnut Marmalade by Nikki Legon

Apple and Walnut Marmalade by Nikki Legon

This, too, is lovely with pâtés, cheese or cold meats...



shutterstock 84651058



450g apples -  I like Coxs

50g butter

85g muscovado sugar

1 small lemon, zest, and juice and the squeezed out halves

1 bay leaf

1 tbsp cognac

100g walnuts, chopped roughly



1. Core the apples, but do not peel; then chop roughly.

2. In a large pan, melt the butter, then add the apples, sugar, lemon zest and juice, the squeezed out lemon halves and bay leaf.

3. Carefully stir to combine, then cover and cook gently for about 10 minutes or until the apples are just soft.

4. Remove the lid and turn up the heat and cook for a further 5 minutes or until most of the excess liquid has evaporated. It should be juicy and syrupy.

5. Remove the lemon halves and bay leaf, flambé the cognac and add to the marmalade along with the walnuts.



Nikki Legon  is the chef and owner of the Hotel  Restaurant Karina in Les Metairies, just outside Jarnac in the Charente. She and her husband Austin have transformed an old cognac distillery into a luxury 10-bedroom hotel and restaurant.

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