Blood oranges are such a seasonal treat. Tarter than normal oranges, their colour once cut open ranges from tequila sunrise, through crimson to almost black. Scattered on a plate they look like circles of stained glass. Grab some while they’re still in the shops. Continue reading
I know why they call them blood oranges now. During a moment’s inattention, I cut the tip off my finger when I was slicing them.
But while blood oranges are still in season, grab half a dozen. Because apart from the gore-fest that was my kitchen last night, this makes a fantastic cocktail ingredient. Continue reading