We are now entering the height of the blood (or blush) orange season because they are their sweetest in January and February (something to do with the contrast between the warm Mediterranean days and colder nights which turns the flesh red).
They’re delicious raw or sliced into salads, particularly with chicken, or added to a chicken stir fry.
Blood orange marmalade is sublime, as are roast blood oranges. For an easy roast recipe, peel and slice them, lay on a baking sheet and drizzle with honey and roast at 200C/Gas 6 for about 20 mins until they’re caramelised on top.
For a citrusy take on roast lamb, arrange three quartered blood oranges in the tin around a lamb joint and roast it in the oven. When the meat is cooked and rested, drain the cooking juices into a pan and squeeze in some of the juice from the oranges (to your taste), boil until reduced and add a little honey (to your taste) for a light gravy.
