Lizzie Mayson
We receive two distinct varieties of blood oranges in the winter months. The first to arrive, just before Christmas, are small, smooth and thin-skinned, and contain very dark juice. The ones I prefer for salads and puddings (as opposed to juicing) are larger and paler. They arrive in wooden crates from Sicily in mid-January, usually with their leaves still attached. Their skin is rougher and more dense – perfect for making candied peel, which I do with the trimmings from this recipe.
‘In Season for 10 Years’ (£30) is available to buy at Sally’s London shops and her restaurant, Clarke’s, and online at sallyclarke.com
