This curd is a delicious and unique take on the more famous lemon version, making the most of orange season. Try it on pancakes, or to dec0rate sponges and meringues…of course, it is just as good by the spoonful or on toast.
Blood Orange Curd
Place the egg yolks, orange juice, lime juice and sugar in a saucepan over low heat and whisk to combine.
Cook, stirring constantly, for 8–10 minutes or until thickened. Remove from the heat and gradually add the butter, stirring well after each addition.
Pour into a bowl, press some plastic wrap or baking paper onto the surface so it is completely covered and refrigerate for 1 hour or until thickened. Alternatively, scoop into sterilised jars. Store in the fridge after opening.
This recipe using Natoora Blood Oranges comes from talented chef and caterer Alix Caiger of Caiger&Co. Every month, Alix will join the team at Natoora W4 for some cooking demos featuring the best seasonal produce. Check our Facebook page for updates on upcoming events.
This beautiful recipe using Natoora Heritage Carrots has been created by Sumayya Usmani, Pakistani cook, teacher and food writer, and author of the blog of Pukka Paki. Sumayya has recently developed her line of Garam Masala spice blends, Masala Monsoon. Follow her along on Twitter at @MasalaMonsoon and @PukkaPaki.
Growing up with seasonal carrots in Pakistan, which were red, juicy and sweet, I have never found similar ones in the UK; until I used these purple carrots from Natoora. Sabzi literally means vegetable, and usually involves a stir frying and steaming method (called ‘dum’) with added spices, in order to liven up the dish. Here I have used my Masala Monsoon Jasmine Petal Garam Masala, which combines the aroma of spices and flowers into a visually pleasing and fragrant dish.
Tri-Colour Carrot Sabzi with Jasmine Petal Garam Masala
Preparation and cooking time: 35 minutes
1 tbsp sunflower or corn oil
½ tsp cumin seeds
¼ tsp each of minced garlic and grated ginger
100 g datterini tomatoes, halved
450 g heritage purple, orange and yellow carrots, par boiled and chopped
½ tsp sea salt
¾ tsp Masala Monsoon Jasmine Petal Garam Masala
1 chopped green chilli
1 tbsp chopped coriander leaves
Heat the oil in a lidded saucepan over medium heat. When hot add the cumin seeds and let them pop. Next add the garlic and ginger and stir fry until the scent of the raw ginger has gone – add a splash of water to prevent it from burning. Add the tomatoes and cook until soft.
At this point, add the par-boiled carrots and sea salt. Cover the pan and turn the heat all the way down. Allow to cook until the carrots are soft (about 5-8 minutes). Add the Jasmine Petal Garam Masala and stir through. Serve garnished with chopped green chilli and coriander leaves.
This recipe using Natoora Mammole Artichokes comes from talented chef and caterer Alix Caiger of Caiger&Co. Every month, Alix will join the team at Natoora W4 for some cooking demos featuring the best seasonal produce. Check our Facebook page for updates on upcoming events.
A few sprigs of fresh thyme
2 bay leaves
3 small garlic cloves, chopped
1 tsp. fennel seeds
1 tsp. of fine sea salt
½ tsp. of freshly ground pepper
Peel from one of the lemons
60ml extra virgin olive oil
60ml freshly squeezed lemon juice (reserve the squeezed lemons do not throw away)
60ml good quality white wine or water
4 large artichokes
2 tbsp. fresh flat leaf parsley, finely chopped
1 garlic clove, peeled and smashed
100g green pitted olives
1 tbsp capers
Olive oil, salt and pepper
Sage leaves fried in butter
Preheat the oven to 400°F.
In a large roasting pan, combine all the dry ingredients except the artichokes. Add a good glug of olive oil and fry for 2 mins. When this has cooked down a little, add the rest of the oil and lemon juice, and water/wine.
To prepare the artichokes, pull off and discard the thick outer leaves of the artichokes by bending them back and pulling them down toward the stem (Remove leaves that are dark green, but do not remove leaves that are green at the top and yellow on the bottom).
Snip off the tops of the leaves (at the point where the green and yellow come together) and trim around the base of the artichoke heart to smooth the sides and peel the stem.
Cut in half and scoop out the fuzzy choke with a small spoon. As each artichoke heart half is completed, add to the pan with the braising liquid. Make sure they are coated to prevent discolouration.
Cover the pan with a lid or parchment lined aluminium foil and cook until the hearts are tender when pierced with a knife, 30 to 40 minutes.
Remove the pan from the oven, uncover, and let the artichokes cool in the braising liquid.
Add the artichoke along with capers, parsley and green olives to a food processor. Blitz until mixed, loosening the mixture with the braising liquid. Season with the oil, salt and pepper.
Served with ricotta and crispy sage leaves on toast.
This beautiful recipe using Natoora Forced Rhubarb has been created by Sumayya Usmani, Pakistani cook, teacher and food writer, and author of the blog of Pukka Paki. Sumayya has recently developed her line of Garam Masala spice blends, Masala Monsoon. Follow her along on Twitter at @MasalaMonsoon and @PukkaPaki
In this recipe, she pairs the fragrant scent of her Rose Petal Garam Masala with our rhubarb in an elegant pudding.
An unusual twist on a Scottish classic made with raspberries. Here, I substituted them with rhubarb to stay true to the season – its tartness works just as well in this dessert. I kept the recipe fairly traditional by using heather honey, double cream, pinhead oatmeal and whisky…The addition of Rose Petal Garam Masala gives it an unusual flavour, which marries really well with the rhubarb and cream.
Rose Petal Garam Masala Rhubarb Cranachan
Prep and cooking time: 40 minutes
250 g chopped forced rhubarb
200 g caster sugar
50 ml water
150 g double cream
1 tbsp heather honey
2 tbsp pinhead oatmeal
1 tbsp single malt whisky (something honey-, caramel-like)
1 tsp Masala Monsoon Rose Petal Garam Masala
Cook the rhubarb with the sugar and 50 ml of water, until soft and broken down. Cool.
Next, whip the double cream with the honey until soft peaks form. Add the Rose Petal Garam Masala and stir through. Dry-roast the pinhead oatmeal until fragrant – check frequently to avoid burning. When cool, add them to the whisky and allow to soak.
To arrange the cranachan, pour equal amounts of rhubarb in four presentation glasses. Top with cream and then finally with the pinhead oatmeal. Serve cool.
A traditional Italian piatto unico (one-dish meal), easy to make and deeply comforting.
Pasta e Ceci
Preparation Time: 5 minutes
Cooking Time: 30 minutes
250 g Fresh Egg Lasagne Sheets
3 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic
2 Dried Chillies (optional)
1 Sprig Rosemary
1 Can Chickpeas (about 400g), drained
500 ml Tomato Passata
200 ml Vegetable Stock
Sea Salt and Black Pepper
Fresh Thyme (optional)
Bring a large pot of salted water to the boil. In the meantime, heat the oil with the crushed and peeled garlic, the chillies and the rosemary in a large saucepan. When fragrant, remove the rosemary and add the drained chickpeas. Cook for about five minutes, stirring occasionally. At this point, add the tomato passata and the stock, cover and bring to a gentle simmer.
Cut the lasagne sheets in irregular strips – the longest side should be about 1-inch. Boil in salted water for 3 minutes, drain, and add to the saucepan with the chickpea sauce.Let the liquid thicken for about 5 minutes. Remove, season to taste, and serve with fresh thyme and a drizzle of good olive oil.
Perfect for a quick and tasty lunch, or for a late weekend breakfast. Serve with eggs for a complete meal.
Cavolo Nero and Pancetta Crostini
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2 people
4 Sliced Rye Bread or Sourdough
2 Tbsp Extra Virgin Olive Oil
1 Clove Large Garlic Bulb
1 Dried Chilli
50g Thick Slice of Pancetta
300g Cavolo Nero
Salt and Pepper
Freshly Grated Parmigiano Reggiano
Separate the leaves of the cavolo nero, break into pieces and give a good wash. Drain and set aside.
Using a sharp knife, cut the pancetta into thin strips.Heat the olive oil in a large skilled with the crushed chilli, and garlic. When hot, add the pancetta and allow to colour, about 3 minutes. Add the cavolo nero and stir-fry for about 5-7 minutes, until tender. You can add some water to allow the leaves to soften. Season to taste.
Toast the bread slices, then top with the cooked cavolo nero. Finish with grated Parmesan.
A light way to finish a meal: Baked pears are delicious and versatile, and pair well with whipped cream, pannacotta, rice pudding, Greek yoghurt…
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Preheat the oven to 180 C. Peal and halve the pears, and place them in a baking pan.
In a small saucepan, heat the water and sugar until the sugar has dissolved. Cut the vanilla pod and scrape out the seeds. Add to the saucepan, together with the honey and the vanilla pod. Stir to combine. Pour the syrup over the pears.
Bake for about 20 minutes, until pears are soft and the syrup has reduced to a caramel sauce. Remove and let cool lightly before serving.
A classic Roman salad: Crunchy and full-flavoured, it pairs perfectly with hearty meat dishes like roasted lamb or meatballs.
Puntarelle alla Romana
Serves: 4-6 people
Preparation Time: 1 hour 20 minutes
2 L Iced Water
5 Salted Anchovies (or Anchovy Fillets in Oil)
2 Tbsp Red-Wine Vinegar or Balsamic Vinegar
2 Cloves Garlic
3 Tbsp Extra-Virgin Olive Oil
1 Large Unwaxed Lemon
Freshly Ground Black Pepper
Fill a bowl with iced water. Remove the outer leaves and reserve for other preparations. Separate the hollow buds from the base and slice them very thinly lengthways using a sharp knife- the thinner the better. Place in iced water to crisp and curl up for an hour.
Rinse the anchovies, then cut into small pieces, and place in a mason jar. Add the vinegar, close the jar with a lid and shake energetically until the anchovies have dissolved. Peel and chop the garlic very finely and add to the anchovies. Grind abundant black pepper and season with a pinch of salt (you can add more at the end, depending on how salty your anchovies are). Leave the dressing in the fridge, lid on, for at least 15 minutes.
Finally, add the oil and shake the dressing again to make a creamy emulsion. Delicately spin-dry the puntarelle. Place in a bowl and spoon over the anchovy sauce. Toss to coat. Serve with lemon slices.
Forced rhubarb from Yorkshire is a true wonder – bright pink stalks and an intense flavour. A good. quick idea to enjoy it is roasting it with the juice from Mandared oranges (rather than lemons), whose sweetness will balance the natural tart kick of rhubarb. The beautiful colour is preserved after roasting, making for the most scenic (and delicious) topping for ice cream, porridge, panna cotta and more…
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Preheat the oven to 180C. Wash the rhubarb stalks, discard the leaves. Cut into 2-inch pieces. Place the rhubarb into a large baking pan. Stir together mandared juice, vanilla and sugar in a small bowl. Pour over the rhubarb and toss with a wooden spoon to spread evenly.
Bake for 20 minutes, or until the rhubarb is soft. Remove and let cool before serving.
A sweet and moist citrus cake, with a textured crumb, that can be made with blood, pink or navel oranges.
Pink Orange Polenta Cake
Preparation Time: 15 minutes
Cooking Time: 35 minutes
3 Pink Navel Oranges, Blood Oranges or Navel Oranges
110g Soft Unsalted Butter
1 Vanilla Pod (optional)
160g Golden Caster Sugar
140g Self-Raising Flour
3 Medium Eggs
60g Fine Polenta
Preheat the oven to 190C. Slice one of the oranges thinly. Place the slices in a wide pan and just cover with water. Bring to the boil, then simmer for a couple of minutes until soft. Lift out the slices carefully and leave to dry out slightly on a towel.
Line a cake tin with foil, then layer the orange slices over the base. Sprinkle 30g of the sugar over the slices. Cream together the butter and 110g of the sugar until light and fluffy. Grate the zest of 2 oranges into the mix, along with the vanilla seeds and a pinch of salt. At this point, add a tablespoon of the flour. Beat the eggs and add to the mixture. Add the juice of half an orange and mix well. Gently fold in the rest of the flour and the polenta. Pour the mixture into the cake tin and bake for 35 minutes, until a skewer comes out clean.
Allow to cool before up-turning onto a plate and remove the foil. Punch some holes into the top of the cake gently using a skewer. Mix the juice of the rest of the oranges with the rest of the sugar (20g) and spoon over the cake. Serve.