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(Photo: Sara Remington)

That’s right, they’re not just for toast anymore! Jam, marmalade and other fruit and vegetable preserves are a welcome addition in this new collection of recipes from James Beard-nominated Rachel Saunders, author of Blue Chair Jam Cookbook.

This is a beautiful way to enjoy spinach and leeks, and it makes a homey and satisfying lunch. The addition of mustard, white pepper and apple butter gives it a very British character. Serve this with an egg on top and toast on the side for an extra-special midday meal.

Related: How To Poach An Egg

Reprinted with permission from Blue Chair Cooks With Jam & Marmalade