Add some citrussy zing to your cooking this month with these recipes
The vivid glow of a plump-skinned orange in winter is a joyful thing – a happy reminder that while we’re months away from the soft fruits we took for granted in summer, there is brightness; vital acid and oodles of flavour lurking in citrus. Oranges are so familiar to us these days they’re in danger of seeming somewhat prosaic, and while foodies fawn over the delights of pink, blush and blood oranges when their season comes, we mustn’t overlook the potential of regular varieties. In fact, a standard orange, harvested from warmer climes after months and months of sunshine, is anything but dull when bang in season. It brings a wonderfully balanced sharpness and sweetness to both desserts and savoury dishes throughout the winter, helping to cut through the richness of the cheeses, roasted meats and caramelised root vegetables we favour at this time of year, and lending zing and vibrancy to cakes, scones, biscuits and pastries. Making marmalade is a winter ritual (my cardamom and vanilla version is on bbcgoodfood.com) and I’ve also been experimenting with preserving whole slices in jars packed with salt, just as I do lemons. After a few weeks or months, their flavour deepens and they’re lovely finely chopped and sizzled in butter to pair with fish or seafood, or tossed with olive oil, garlic and woody herbs and used to marinate chicken or roast parsnips.
You can read up to 3 premium stories before you subscribe to Magzter GOLD
Log in, if you are already a subscriber
Get unlimited access to thousands of curated premium stories, newspapers and 5,000+ magazines
READ THE ENTIRE ISSUE