I love the colour of this salad. Vibrant enough to bring cheer to even the wintriest of evenings, it is the perfect contender to a February supper. You can prepare the dressing and the leaves ahead of time and toss it all together just before serving. Ruby flecked blood oranges look spectacular in this but regular oranges will do just fine if you cannot get hold of them.
Read MoreI made these for Fenwicks to celebrate Shrove Tuesday. Blood oranges are delicious at this time of year, but if you can’t find them regular oranges will do too. I love to add a splash of amaretto for a boozy kick but feel free to omit. Just don’t miss out on the crushed amaretti biscuits as they add a wonderful crunch.
Read MoreJanuary is cold and grey but her table is not. Like a phoenix from the ashes citrus brings colour back to the kitchen in the form of Meyer lemons, naval oranges, chirpy satsumas and my favourite – blood oranges. The blissful paring of bitter leaves and blood orange is no secret and this salad
Read MoreThere is something romantic about the combination of chocolate and orange, even more so when using the ruby flecked blood orange variety (although this works just as well with classic oranges). Sesame brittle gives it that magical touch and a little whipped cream never goes amiss.
Read MoreI love the texture of aubergine, slightly meaty and incredibly satisfying it is a great one for when eating vegetarian or vegan.
Read MoreAs with most cakes, this tastes even better the day after, as the caramely, orangey goodness gets the chance to seep down to the bottom. But I have to say that generally by the time I have turned it out I am itching for at least one slice.
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