Sticky blood orange and ginger chicken traybake; white fish, fennel and spinach beans, blood orange chilli butter; and blood orange Old Fashioned

New recipes celebrating bold and beautiful citrus

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Sticky blood orange and ginger chicken with the crispiest, most moreish chicken crackling there ever was

Hello, my gang. It’s very, very nearly the end of January (and never have I been happier about that), and I’m here brandishing something extra special to lift our collective spirits. I’ve got three beautiful new blood orange recipes that celebrate the season and are perfect for this time of year. What’s to celebrate? Well, aside from the fact they look absolutely blimmin’ gorgeous, these bold, blushing citrus fruits have an extra special, more complex flavour compared to standard oranges: sweeter, deeper and tantalisingly tarter, making them the perfect ingredient to transform your meals right now.

Yes, those are crispy fried capers atop that fish

In this newsletter, I’m giving you a sticky blood orange and ginger chicken and potato traybake, with shards of chicken crackling you didn’t know you needed (but definitely do); and golden, pan-fried fish with fennel ‘green beans’ and blood orange chilli butter that’s perfect for family dinners or even a chic dinner party. I’ve also crafted a blood orange twist on the classic Old Fashioned — one of my absolute favourite cocktails that’s perfect for unwinding at the end of a very long month. And also great for chasing away the remnants of a cold (anyone else??).

If you’ve never basted perfectly crusted cod with sizzling blood orange and chilli butter, here is your sign

I’ve absolutely loved developing these recipes for you, because the arrival of blood oranges at the green grocer seems so staggeringly well timed: just when spirits are ground down and we’re all in need of a sweet, colourful lift, nature bestows these gloriously ‘extra’ citrus fruits for us to play with. It’s a seasonal ingredient that genuinely always inspires me as a home cook. It gives me that surge of excitement and thrill that makes me want to rush home with my bulging brown paper bag and dream up ways I can incorporate the fruit into my cooking, and share that enthusiasm right here with you guys.

For this recipe special, blood oranges have been my muse — and, in a way, my saviour. It’s been a month, to say the least. But carving out time to work on this newsletter has been such a tonic, pulling me away from the not-always-super-fun, often-quite-stressful obligations of real life and into the joy of creative work.

I’ve tested and retested these dishes, shared them with friends and family, and now, I’m genuinely excited to share them here with you.

As always, these end-of-the-month recipes are exclusively reserved for my paid subscribers — the ones who make this work possible and allow me the time and space to create. If you’ve been thinking about joining us, upgrading your subscription unlocks these delicious new year recipes, (attached as a handy, printable and downloadable PDF), full access to the recipe archive, access to comments and chats, and all the tasty adventures ahead. I’d love to have you join us at the table. Along with your blood orange Old Fashioned.

Blood orange Old Fashioneds are my new jam.

*It’s worth noting, in case you can’t get hold of blood oranges, you can of course use standard oranges, the recipes will still be delicious.

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I joked that this picture perfectly sums up my January - a LOT of family stuff, and a lot of blood orange

The picture above was the situation at my local green grocer. And really, how could I not be inspired? I don’t just mean by the hand tattoo. Blood oranges are pure high drama. Even my daughter, who only just turned three, seems enchanted by them, and has been asking for them on repeat — she knows they’re special — she doesn’t know she’s born. Both she and the baby have been happily chomping away on wedges of blood orange, and I can triumphantly report that they loved both of these recipes, too (though I did tone the chilli down a bit).

Just look at that sticky sauce and shimmering shards of chicken crackling

While obviously this ingredient naturally shines in desserts — like these blood orange, brown butter, and cardamom crêpes (earmark these for Pancake Day, guys), I actually especially love using it in savoury dishes because it adds an unexpected pop of colour, sweetness and acidity, and just brings so much life to the plate. This time last year, I shared a beetroot, herby yogurt, dukkah, and blood orange salad. This time, I’ve created two truly special, warm main courses — dishes that will delight you, your guests, and, potentially even your children. As usual, recipes are below in the handy PDF.

Recipe One: Sticky blood orange and ginger traybake with crispy chicken crackling

First up, a wonderfully sticky, sweet-yet-savoury traybake where chicken thighs, drumsticks, and boiled baby potatoes are doused in a rich, glossy sauce of blood orange, ginger, and rosemary before roasting slowly. The result is melt-in-your-mouth meat, caramelised edges, and deeply infused flavour from the reduced, sticky sauce.

Since the potatoes roast alongside the chicken, your carb is covered, and all that’s left to do is add some quickly steamed, blanched, or pan-fried greens, then supper is done.

The real magic, though, is in one simple extra step: the chicken crackling, full disclosure: the most delicious and moreish chicken crackling I’ve ever made. Before roasting, the chicken skin is removed so that the meat can absorb the flavours of the sauce. This skin is not discarded though, au contraire my friends! It’s seasoned with a magical blend of herbs and spices (specially chosen to pair beautifully with blood orange), then roasted until deeply golden and crisp. The result is the most delicious, shatteringly crisp chicken crackling, which you’ll scatter over the finished dish for an extra hit of texture and flavour. It’s a small extra step, but it’s one that really elevates this dish and pays off in the eating — please do give it a go and let me know what you think. It’s a small effort that truly pays off, and I’d love it if you’d give it a go and report back. Here’s a video for you in case you need convincing…

Recipe Two: Pan fried cod with fennel ‘green beans’ and blood orange and chilli butter

This next dish is perfect as a special family meal (my toddler shockingly devoured the green beans, which felt like a parenting victory) but definitely chic enough for a dinner party. The idea of combining spinach and fennel into a deeply green puree that cloaks the creamy butterbeans draws inspiration from an amazing cavolo nero pasta dish at Pastaoi in London. What’s really nice here, is how the savoury, slightly bitter ‘green beans’, offset the sweet, sharp blood orange butter. Fennel, and anise flavours in general, are natural soulmates to blood orange, and the golden, buttery fish is the perfect vessel to carry all that flavour. To finish, everything is topped with crispy fried capers and — if you remember to add them — toasty chopped hazelnuts for crunch. The result is a beautifully balanced, textural delight with warming, creamy greens as a base for the flaky fish.

Bonus tip: You can prep the green beans in advance and warm them up while you fry the fish, making this an stress-free, yet effortlessly impressive dinner party dish.

I’d love to hear from you if you make this one — it was dreamed up in a true moment of inspiration, and I couldn’t be happier with how it turned out. I hope you’ll give it a whirl.

Chic, am I right?

Recipe Three: Blood orange Old Fashioned

You know it makes sense

Yes I had fun testing this one: I’m getting my cocktail skills in shape for our dream home bar, which is high on the reno wishlist. This is my twist on a classic: the Blood Orange Old Fashioned. As a word of warning, this baby is moreish. And it’s the perfect way to sip your way into the evening — refreshing yet comforting, with the sweet, tangy blast of blood orange that cuts through the richness of the bourbon/whisky. I actually use Singleton Single Malt here because it’s super smooth, caramelly (is this a word?) and much nicer than most of the bourbons I’ve tried, but I’m really keen to hear your thoughts on the nicest bourbons and where to buy them.

This drink feels like just the thing to chase away the remnants of a cold, or simply add a little warmth and tang to a chilly evening. The blood orange juice enhances the traditional cocktail’s signature balance of sweetness and bitterness, making it complex and deeply satisfying. I garnish with a dehydrated blood orange slice — it adds a beautiful visual pop and a deeper, more concentrated citrus aroma thanks to the caramelised zest. To make,