Marmalade is one of our most brilliant British inventions. Where would breakfast be without it? This classic, fine-cut marmalade is made to a traditional English recipe: sweet and sticky with a lovely bitter tang. Spread it on toast with lots of good butter and a pot of freshly brewed tea. It’s an inspired addition to bread and butter pudding too, or use it as a glaze for ham or sticky-crisp roast duck.

A juicy classic for bright breakfasts. Delicious spread on crumpets or with a little whipped cream in the middle of a classic Victoria sponge.

Squidgy, sweet, delicate raspberries create a beautiful jam. Made to a traditional recipe using the sweetest William Etta raspberries for an intense raspberry flavour.

Made from the plumpest, juiciest figs on the tree. This jam gets on famously with Cheddar and pecorino cheese, is lovely on sourdough and great in gravy. Add to a homemade smoothie, a baked almond tart, or for a simple pleasure, spread thick on plain buttered toast.