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Thursday, 6 January 2011

Flavours of the Month

January by Sudi Pigott

Look out for purple fleshed winter cabbages with sweet nutty flavour, delicious steamed and gently sauteed with garlic and juniper. Seville oranges are not only for making marmalade, but great in dressings to complement zingy peppery leaves such as rocket, spinach and watercress or marinade pheasant breasts with Seville orange, soy, honey, fresh ginger and thyme to roast.

Try too newly in season forced rhubarb slow baked for 45 minutes with Seville orange juice, honey and raisins, scatter with pistachio nuts to serve.

1 comment:

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