January/February is the time of year for blood oranges – so called because of the colour of their flesh. The intensity of the colour when you cut into them varies greatly as you can see from the photo. But no matter what the colour turns out to be blood oranges have a wonderfully concentrated vibrant flavour and are a joy to use in many different dishes
This particular recipe uses blood oranges as a seasonal variation to lemon curd. It’s such a shame that fruit curds seem to have gone out of fashion – bring them back I say! Curds are an easy thing to make and ideal for getting the kids involved They taste great slathered on toast or used as a filling for a sponge cake or a topping for a cheesecake. If you want to make lemon curd or passion fruit curd go to end of post to see the list of ingredients for these curds and follow the same method as below Continue reading