Paper Palate

Series, according to my dictionary: “a number of similar, related things arranged or processed in line or in succession, such as a set of similar books issued by the same publishing house.” Bear with me - I will come back to that in a few lines. 

When I dreamed up “Top 50 Fridays,” I never thought that it might keep me awake. Here I was with a beautiful book to talk about, written by an award-winning writer & chef: Skye Gyngell, and I could not string my sentences, find my words, because if I could see the attraction of it, I could not pinpoint it. Till it occurred to me that it might be because it is part of a series. Nooo, don’t be silly, not my series, the publishing house’s. The book that preoccupied me was part of a series of books, superbly presented, focused on seasonal food and passion for the ingredients, passion “for sharing the table with friends and family.”

Skye Gyngell came from Australia to Europe, where she worked unglamorous kitchen jobs in some of the best chefs’ kitchens. By the time she graduated from scrubbing pots and pans, she had learned so much that she soon became a rising star, cooking dinner for celebrities such as Madonna and Saachi, writing for Vogue and Delicious, attending to the success of Petersham Nurseries Cafe, and putting her experience on paper to award-winning standard.

This book is a sequel to her first book, A Year in My Kitchen. Sixteen ingredients from Asparagus to Chocolate via Vinegar, Game, Pulses and Grains, expertly transformed into recipes where the various tastes and textures blend beautifully. I will leave you with “Blood Oranges with Warm Honey and Rosemary,” just in time for the forthcoming autumn parties. Next week from the same publisher, Mark Hix’s British Seasonal Food.

A reminder that I am looking at the Independent top 50 best if you had a favorite and wanted me to review it for you, don’t hesitate to ask via the comments box.

Blood Oranges with Warm Honey and Rosemary

Serves 4

• 6 blood oranges
• 130ml light, fragrant honey such as acacia
• 3 tbsp water
• 3-4 rosemary stems, plus extra sprigs to finish
• 1 small dried red chili, deseeded and very finely sliced (optional)

To prepare the oranges, using a small sharp knife, slice off both ends, then stand upright on a board, Running the knife from the top to the bottom, cut away the peel and pith, following the contour of the fruit. Now slice the oranges across into pinwheels - usually 5 slices from each orange. Set aside while you warm the honey.

Put the honey and water into a small saucepan. Lay the rosemary on a wooden chopping board and using a rolling pin, gently pound the stalk and leaves to bruise them and release their flavor. Add the rosemary to the pan and place over a very low heat. Allow the honey to warm through very gently for a few minutes, stirring from time to time - don’t let the mixture boil. Take off the heat and set aside to infuse for 10 minutes, then take out the rosemary.

To serve, arrange the orange pinwheels on individual plates. Sprinkle with the dried chili if using, and spoon over the infused honey. Scatter over a few fresh rosemary sprigs and serve.