After the best part of a year waiting for their return, blood oranges are finally back in season. I’ve made them into sorbet in the past, but sometimes when something is this seasonal it’s nice to enjoy them in a very simple recipe. So – this one is not really a hardship – no waiting for dough to prove – no hanging around! Simply peel your blood oranges and cut into fine slices. Try to capture as much of the juice as you can… Dress with a little olive oil, salt and pepper and leave the flavours to mingle. In the meantime, finely slice some fennel on a mandolin, and when ready layer over the blood oranges… Dress the fennel in a little olive oil…
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| Finely slice the blood oranges and dress them in oil, salt and pepper |
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| Blood orange salad, with fennel and red vein sorrel |