A joy for January and February are the Spanish oranges in their prime. From our soil is eked out some bitter leaves and tops, root crops and cabbages with apples and pears being pulled from storage. Thank the heavens for oranges. Seville for marmalades and caramelised to go in milk puddings, blood oranges for juicing and brightness and tartness in salads and then the large, plump Spanish orange that we use as a counterfoil with endive and bitter leaves to the fatty saltiness of the roasted duct confit we have as a kitchen dish. Oh and we added some duck fat potatoes because you can’t waste the rendering duck fat, can you?
(photography: Gareth Sambidge Photography)