Rusks with butter and orange marmalade

Ingredients

For 1 serving

• Italian rusks4
• Butter8 g
• Orange marmalade20 g
• Fresh orange juice200 ml
• Plain nonfat yogurt125 g

Contains: gluten, lactose,

In season: December – April

Method

1. Halve the oranges and squeeze them on a juicer; strain the juice into a glass if you don't like pulp.
2. Take the butter out of the fridge a few minutes ahead so it spreads without breaking the rusks.
3. Spread a thin layer of butter on each rusk, resting it flat on the worktop, then the orange marmalade.
4. Serve with the freshly squeezed juice, as it loses vitamins and flavour if it waits, and the yoghurt in a small bowl.