Brunches & Blood Oranges

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Today’s post is a sunset-hued citrus extravaganza. Blood orange season is short, so I love to make the most of it. This time it’s with a beautiful blood orange brunch.

Fresh blood oranges are sweeter than standard oranges and, of course, they have a gorgeously dappled ruby colour. Whatever you can do with an orange, you can do with their crimson cousins, but with an added dash of colour and aroma. For brunch, I made a fruit-studded yoghurt platter served alongside freshly squeezed juice. For something a little heartier, I made Blood Orange Marmalade and syrup to serve on toast or pancakes – just wait until you see the deep red colour! Continue reading

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Onions & Damsons: Getting into a (Delicious) Jam at the Allotment.

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Last week we went on a little adventure to Gladstone Park Gardens Allotments on a cloudy summer day. Well, I say ‘adventure’ but it was only a 10 minute drive from the heart of Hampstead.

My sister is lucky enough to have a patch in this inner-city oasis, and I joined her early one morning to harvest beans, onions and damsons…as well as to soak in all the green-thumbed gorgeousness that abounds. After a morning of ogling flowers, fruits and vegetables (and butterflies, bumblebees and birds) my eyes and spirit felt refreshed! I hope these photos have the same effect on you.

We returned home carrying bags full of produce, and got to work making jars of jam from our damsons and onions. Of course, you don’t need to grow vegetables yourself in order to make jam, and you don’t need specialty ingredients either. Scroll down for simple recipes to make your own homemade preserves. But first, let’s explore the allotment. Continue reading