Kat lives in Fife and is passionate about seasonality, local produce and home cooking
It is often easy to feel at a bit of a low ebb at this time of year, with the buzz of the festive season a distant memory and the prospect of spring still a few weeks away. I need a natural, seasonal pick me up to get me through – blood oranges. These juicy gems of January are just what’s required to make you feel vitalised and full of health again – not to mention how beautiful they are when you cut them open, each one with its own unique red patterned streaked flesh, their sweetness and juiciness is unbeatable.
A quick search online will reveal many recipes for their use; my most recent experiment was to opt for a salad of roasted carrots, fennel, spelt and blood oranges. I decided to add my own twist with a crumble of salty feta cheese on top. This is the perfect salad to serve with a roast chicken and combines all you need into one tasty side dish.
Last year I made some blood orange marmalade and, while it tasted good, I felt it didn’t preserve the beautiful redness of the fruit. My next recipe to aim for will be a blood orange and chilli jam to serve with cheese and biscuits.
Songs to cook to