Breakfast comestibles

Marmalade and marmite: both breakfast products with very different ingredients and flavours but both beginning with the same four letters.

Marmalade comes from the Portuguese marmelada (quince jam) and in turn from marmelo (quince) based on the Greek melimēlon from meli (honey) and mēlon (apple). How, I wonder, did the Portugese quinces turn (seemingly via melons and apples) into Seville oranges?

Marmite comes from the early 19th century. It is a French word from the Old French marmite (hypocritical - with reference to the hidden contents of the lidded pot) which in turn derives from marmotter (to mutter) and mite (cat).

Etymologically unrelated words. But now emphatically British products: British yeast in the case of Marmite. I have read somewhere that French chefs now use Marmite in cooking. Some members of our family pronounce it marmeet as though it were the French word.

I have never, on the other hand, heard of a French chef using marmalade in cooking. My mother once invented a recipe consisting of chicken thighs baked in marmalade.

MOT

Stands for marmite, onion and tomato. That doesn't do it justice. Let me do some explaining.

First, good bread: one of those slightly dry "pain de campagne" or a baguette. Lightly toasted. Then spread marmite thinly on it; butter underneath the marmite if you wish. Finely chop some cherry tomatoes, or any other kind of tomato, provided it isn't Dutch. Then finely chop a shallot, or about a third of an onion. Mix with the tomato and squeeze on some lemon juice. Scatter it on the marmited toast. Scrape the tomato juices and any stray pips from the chopping board on to the bits of toast as well. Eat.