From Sarah Randell, judge at The Marmalade Festival and Food Director, Sainsbury’s Magazine

This is the most delicious winter recipe from one of my favourite local eateries in London – The Rookery in Clapham. It perks up any grey February day. The team at The Rookery made a Margaret Costa marmalade recipe this year from her Four Seasons Cookery Book (Grub Street) which uses a combination of Seville oranges and blood oranges, I’m going to give it a go too, the blood oranges add a special something.

For the Marmalade Prosecco Cocktail….

Take a few good tablespoons of marmalade and blitz in a food processor or blender. Scoop a teaspoon or two into champagne flutes and pour over some chilled Prosecco. Give it a little stir, it won’t all dissolve; don’t worry, this adds to the look and taste of the drink. Zest some long strips of orange peel into the glass for that authentic marmalade look. – ENJOY