This year when I made my usual batch of Seville and blood orange marmalade, I was struck by this profound realisation: that the essence of a marmalade comes from the things that you usually discard in an orange – the pith, the peel and the pips.
What if you applied that to your own life? Take those parts of you that you want to reject – for example, not being the sharpest brain at school. I hope you’re proud. Haven’t you made a marmalade out of that shortcoming by creating incredible food with your hands?