Far be it from me to suggest that anyone should find cooking with wine in Britain off-puttingly expensive, but I do concede that, thanks to our swingeing taxes on alcohol, it can be expensive. The trouble with wine is that once opened, it doesn’t keep, so anything left over has to be drunk (isn’t life hard?) which means that next time you want to cook with wine you have to buy another bottle. This is where, spirits and fortified wines have the edge. Spirits, including liqueur

I don't know why more people don't make lemon curd. It's much easier than marmalade or jam and bears no discernible relation to the day-glo gooey bought stuff. Stir it into yoghurt or spread it on toast, waffles or whatever at breakfast, and use it in tarts with sweetened mascarpone or meringue on top and/or ground almonds underneath. If you have a sweet tooth, you can use more sugar (add up to 50g). You can also make the taste richer and softer by adding an extra egg yolk, b