Today (Friday 28th November) marks the launch of the much-anticipated Paddington movie, so in true JLA spirit it is unsurprising that half our office are off to set eyes on the loveable bear from deepest, darkest Peru.
We wanted to share a new Paddington-inspired recipe with you – Chilli Marmalade – which would certainly add a Latino twist to those marmalade sandwiches!
Although not an instant recipe, it couldn’t be easier...
Chilli Marmalade Recipe:
10 red peppers, deseeded and diced into small pieces
10 red chillies, chopped (leave the seeds in)
A thumb-sized piece of ginger, peeled and chopped finely
A head of garlic, peeled and minced
400g can of cherry tomatoes
750g golden caster sugar
250ml red wine vinegar
Pop all the ingredients into a big pot and bring to the boil.
(Skim off the scummy bits that arise as you go.)
Simmer until sticky and jammy.
Transfer into jam jars.
Keep for six months in a cool, dark cupboard and refrigerate once opened.
Will you give it a go? We will... photos to follow in a few months time!
As lovers of the literary bear take a look at our newly created holiday which travels from Paddington Station to Paddington's native land - deepest darkest Peru. This trip explores Lima, Cusco high in the Andes, the renowned Machu Picchu and the dry forest of northern Peru where you'll be able to sight a real life spectacled bear.