My excitement when blood oranges appear in the markets is unfettered. It’s the fabulous fiery colour that does it for me (just look at these pics) but I’m also very keen on their tartness compared to other orange varieties and their ever-so-subtle hint of spice. They come into season in late winter and the first sight of them in the markets harbingers the fresh flavours of spring. Cocktails, puddings, marmalades,
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I love the simplicity of this salad. It’s such a quick and delicious side dish. Its three basic ingredients complement each other perfectly and can accompany many main courses. It’s also a winner served as a light lunch – with poached eggs and warm bread perhaps. I’ve been a bit obsessed with asparagus lately. This might be because it’s in season right now and I can easily find wonderfully fresh
This salad has similarities to the ‘Blood Orange, Fennel and Beet Salad’ – well for a start you’ll be using blood orange and beetroot rounds as two of its main ingredients – however the addition of feta cheese, roasted cumin seeds and ground pistachios, lend it a uniquely middle-eastern aroma and richness. It works brilliantly well as a side dish for fillet of beef, chicken or halloumi kebabs, especially if you
