I have been making my Seville Orange Marmalde for years, it's the real deal. Bitter, Chunky and Dark, it 's unbelievable good with toast or croissants. I have only recently ventured into Curds. And I LOVE them! As you will have seen or will see when you explore other pages of the Tea And Cakes website I use them in a lot of different recipe’s. Nothing makes a Cake taste better than as many homemade elements as I can add to the bake. Swirl curd into some cream for a tangy Cake topping, or add to mascarpone (we love mascarpone!) for a rich, creamy, sharply delectable flavor. For breakfast I strongly recommend swirling a tablespoon or two into yogurt. Or if your feeling more luxurious add it to scones, croissants, or toast. Bringing anything that is breadie and curd together is a match made in heaven.