A: Tis the season to be bloody.

Went trawling for more Roman broccoli in the shops this week but I suspect its brief season has finished and I shall now have to make do with oh-so-boring broccoli and cauliflower as they come. (Suddenly feeling not so posh and very plain indeed.)

HOWEVER blood oranges are back in season, which is great news for all who love its beautiful crimson flesh and dappled orange-red skin. What mysteries hide themselves among these bloodshot sacs, nobody knows.

Although I have seen recipes using blood oranges in salads and fancy carpaccios, I prefer to eat as is. Blood orange season is a short one, and I’d rather not mess about with it in the brief time we have together.

Best eaten over a sink, or better still, in the bath.


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