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
Pippa is a vegetarian friend who finds my carnivorous habits distinctly off-putting.
She’s asked me for more meat-free recipes. It’s not that I don’t cook vegetarian food. I do. But I wouldn’t say any of it was particularly ground-breaking.
Cauliflower cheese, vegetarian curries, mushroom risotto, cheesy quiches and omelettes. I mean, they’re all really tasty, but any self-respecting vegetarian would already have their own version.
I’ve been racking my brains for something a bit more imaginative. Continue reading