Blood oranges are still awash in street market stalls so here is a little inspiration for your last couple of purchases. Their dramatic speckled orange and red flesh only pops in season once a year from Sicily or Spain, and should be proudly displayed in a composed salad to show their true beauty. I’ve paired them up with palm hearts, which are one of my favorite ingredients for salads. If you’ve never had them before, its sort of a cross between celery and artichoke with a silky soft texture and slightly acidic taste. Just like their name on the tin says, they are truly the inner heart of a young palm tree, mostly grown in Costa Rica and other parts of South America. Supermarkets sell them in the tinned vegetable aisle; so they are by no means difficult to find. Don’t be put off by their bizarre tubular appearance, they are seriously the business. Practically any ingredients pair with them but the best ones are avocado, parmesan, citrus, coriander and seafood. Throw a few cans in your cupboard to knock up an instant starter or glam up a tossed salad.

Over the years, I’ve written many recipes with these. Both Meals in Heels and The Well Dressed Salad have a few and this one is from Skinny Meals in Heels. Be sure to make it soon before all of the blood oranges disappear, but navel or other seedless will also do just fine.

Latin palm heart salad with orange, prawns, and avocado
prep time 10 minutes
serves 4

1 large bunch watercress, tough stems trimmed
2 large navel oranges
1 X 400g tin hearts of palm, drained well and sliced
1 avocado chopped into 3cm pieces
2 handfuls medium cooked and peeled prawns
4 spring onions chopped

dressing
1 teaspoon finely chopped coriander
2 tablespoons lime juice
1 tablespoon red wine vinegar
2 tablespoons vegetable oil
2 tablespoons honey

Use a sharp knife to cut the peel off the oranges and then cut each into 4 lengthways slices. Drain on paper towels. In a large bowl or platter place the watercress, palm hearts, orange, avocado, prawns and onions.

In a small glass jar with screwtop lid, add the dressing ingredients. Sprinkle in some salt and pepper and shake well. Pour over just before serving.

There haven’t been many posts coming out of my blog, but that is all soon to change! The last month was crazy busy promoting the new book, teaching classes and writing/styling magazine features. I’ve set aside some time now to share some more recipes from Skinny Meals in heels. Rob Streeter, a London-based food photographer, has produced this fantastic video as well as the photograph.

If I had to pick out a favorite dish in the book, this pork scallopine is it. The traditional Italian recipe uses veal and a butter lemon wine sauce. My new version has a healthier, economical twist with pork fillet and olive oil. Although pounding the meat looks like a hassle, the whole recipe can be done start to finish in 30 minutes. Not bad for a weekday meal!

IF YOU ARE LOOKING AT THIS FROM EMAIL YOU WILL NEED TO CLICK BACK TO THE BLOG WEBSITE TO VIEW

Pork scallopine with lemon and caper wine sauce
prep 20 minutes, cooking 10 minutes
serves 4

1 pork tenderloin (fillet) about 400-500g
bowl of plain flour for dusting
1 tablespoon olive oil
3 small shallots finely chopped
1 lemon juiced
200ml/3/4 cup chicken or vegetable stock
200ml/3/4 cup white wine
1 tablespoon capers small brined
2 tablespoons flat leaf parsley finely chopped

Slice the pork into half inch/2cm thick pieces and then gently pound them flat under parchment paper using a rolling pin or heavy tin until about 3mm thick. Season well and dust with flour. Heat a large non-stick frying pan over high heat until very hot. Heat 1 tsp of the oil and brown the pork about 1-2 minutes each side. You will need to brown them in batches adding a tiny bit of oil each time. Its important to keep the pan really hot or they will stick and need more oil. Remove from the pan and the remaining oil. Saute the shallot with some seasoning until soft. Add the lemon juice, stock and wine. Reduce until halved, about 5 minutes. Add the meat back in along with the capers. Cook for 5 minutes or until the pork is cooked through and hot. Sprinkle with chopped parsley. Serve with boiled puy lentils, crushed boiled new potatoes or blanched green beans.

NEWS THIS MONTH-LOOK OUT FOR:
MY TEN RECIPES IN THIS MONTH’S BBC GOOD FOOD MAKE IT TONIGHT

MY THREE SEASONS BEST RECIPES IN TESCO REAL FOOD MAGAZINE

TO ORDER THE BOOK CLICK HERE!

Its been a fantastic start to the year for me as it was my birthday and my new book, Skinny Meals in Heels, has been published. My previous title with Murdoch, Meals in Heels, was all about make-ahead cooking for entertaining, Skinny, is for the rest of the week. You won’t find any calorie or fat counts because its NOT a diet book. Picture instead a collection of quick mouth-watering recipes that ‘happen’ to be low in fat. Its all about ‘healthy meets delicious’ with aromatic herbs, spice pastes and chilis to flavour dishes instead of butter or cream. You still use tasty ingredients like bacon, cheese or nuts, but in much smaller amounts, keeping taste high and fat low.

Nearly all of the 130 recipes can be made in 30 minutes and some under an hour, so its fast and simple. The recipes vary from making your own skinny snacks like oven-dried root vegetable crisps to comforting dishes like pork scallopine with lemon-wine sauce. Sweets are there too, with details of how to make zero fat frozen yogurt or cocoa meringue kisses. One thing is for sure, you won’t feel deprived. Like the previous book, it has all of the gorgeous illustrations of Megan Hess (stylish inspriation) plus 8 lovely photographs shot by Maja Smend. I tested all of the dishes twice and Murdoch’s test kitchen a third so so you can trust the outcome even if its something you’re not familiar with.

I’m very excited and proud and hope you love it too! I’ve included a recipe and photo from the book to say thank’s for all your support and kind feedback over the years.

NEWS

Olive magazine’s February issue has a 5-page photographed feature from the book. Its a glam Asian menu including tuna and yuzu sashimi, sizzling Korean beef, and pineapple and mint granita. I’m in it too!

BBC Good Food January issue features my ‘Make it tonight’ recipes from the cupboard.

Tesco Real Food January/February includes my Valentines menu for two including roasted pear salad, seared duck with oranges, and panna cotta.

Divertimenti has their spring schedule out so have a look at some of my classes including one on ‘skinny comfort food.’ Click on Divertimenti to see details.

I’m teaching 3 new day-classes at Leith’s school of food including skinny food and Vietnamese. Click on Leith’s to see details.

photograph Maja Smend Food styling Jennifer Joyce

Chipotle black bean soup with lime pickled onions
Its good to be able to reach into your cupboard and pull out enough ingredients to make soup and this is one of them. Although in a perfect world I’d like to soak my own beans, I often don’t have the time. Tinned work great and soak up all the aromatic spices and tart lime-marinated onions that top it off. If you own a mandoline, try and use it for the pickled onions, which slices them paper-thin.

preparation time 10 minutes cooking time 15 minutes
serves 4

2 X 400g tinned black beans drained and rinsed
2 large red onions, finely sliced
4 cloves garlic finely chopped
1 tablespoon olive oil
1 tablespoon ground cumin
1 tablespoon chipotle puree or hot pepper/tabasco sauce
1 tablespooon smoked paprika
800ml vegetable stock
4 limes juiced
fresh chopped coriander, to serve

In a small bowl, squeeze the 4 limes, one third of the onions and some salt and pepper. Set aside the rest for the soup. Leave to sit while you make the soup. In a medium pot, heat the oil over medium high heat Add the onion and garlic with some seasoning. Saute for 8 minutes on medium heat until transluscent. Sprinkle the spices in, cook for a minute and then add the beans, stock and remaining lime juice. Simmer for 15 minutes and then puree. Pour everything back into a clean pot and serve with the drained pickled onions. Serve with fresh coriander and a green salad.

PREP AHEAD: Can be made 2 days ahead but don’t make the onions until the day of serving. Freezes well.

THE SKINNY: Beans are immensely healthy and do ‘stick to your ribs’ keeping hunger pangs at bay. When paired with smoky chilis and lime they transform into gorgeous soups and stews.

MERRY CHRISTMAS EVERYONE AND HAPPY NEW YEAR!

JENNIFER

Food and prop styling Jennifer Joyce Photo Rob Streeter

I haven’t exactly been prolific these days in adding new posts but I’m still hanging in there. Work, kids out of school…..I never run out of excuses! Autumn is approaching fast but its still end of summer for me. I wanted to share with you a fish salad I made while staying in Puglia earlier this year. The Italians call it crudo, which is chopped raw fish served ‘naked’ or sometimes in the ceviche style, marinated in citrus or vinegar. With the sea on their doorstep, the galactic array of fish is pretty mind-blowing. As you can see in the photo below, a visit to the pescheria is no ordinary experience. Swordfish, tuna, and monster sized prawns are all prominently displayed. One of their specialties is ‘purple prawns’ which are small pink/purple shrimps they proudly serve with just a drizzle of olive oil. Eating a raw prawn isn’t for the faint-hearted, and although they were delicious, I personally like my crudo ‘cooked’ in a bit of citrus. My family and I bagged up some fish and came up with this delicious salad.

Although you can whip this up anytime of the year, it’s particularly refreshing in hot weather. Ceviche, carpaccio or sashimi sound intimidating, but are actually very straightforward. Getting spanking fresh fish is obviously first and foremost. Buy it on the day and get your fishmonger to remove all skin and bones. Scallops, prawns, sea bass, tuna or any non-oily fish can be used. Find the sharpest knife in your kitchen and thinly slice or dice it, depending on your level of skill. Marinate it in citrus like lemon or lime with a touch of white wine vinegar. A good amount of salt is vital for the depth, but this will all be discarded after it ‘cooks’ in the liquid. Draining and redressing the flesh is what keeps it from tasting too fishy. Gently toss it with peppery extra virgin olive oil and few chopped chilis to finish it off. After that you can add whatever salad you like; rocket, radicchio or mesclun. I threw in some chopped toasted almonds, crispy celery and a few capers. The flesh is completely ‘cooked’ after marinating and takes on a silky texture. The nuts and celery add a crisp contrast and together its a stunning dish.

Lemon sole ceviche salad
prep time 10 minutes marinating time 60 minutes
serves 4

300g lemon sole or other non-oily fish, skin and bones removed
1 shallot finely chopped
2 lemons, 1 zested and both juiced
1 tablespoon white wine vinegar
1 red chili seeded and diced thumb sized
1 teaspoon capers brine and drained
2 tablespoons extra virgin olive oil
4 handfuls spicy wild rocket
2 tender stalks celery sliced
2 tablespoons toasted almonds roughly chopped

Slice the fish into very small pieces and place in a small bowl. In another bowl, whisk together the shallot, vinegar, lemon juice and zest and a generous teaspoon of salt. Pour over the fish, mix, cover and refrigerate for 1 hour. Drain the mixture, season and toss with the capers, half the olive oil, chili and some seasoning.

Spoon the fish on the plates. Place a bunch of rocket over the fish and sprinkle the celery and almonds over. Drizzle with the remaining olive oil.

CURRENT NEWS
Olive magazine-I’m very excited to be included in the ‘Lessons I’ve learned’ feature about people who have changed their careers to cook and includes a full page photo…wha-hey!
BBC Good Food-I’ve written and styled a one hour entertaining feature in the October issue
Tesco Real Food magazine-look out for my seasonal recipes

Vietnamese-25th October
Comfort cooking-Nov.1st
Christmas canapes-Dec.1st

I don’t know what the weather is like where you are, but in Britain its (I know, shocking) blustery and wet. Thankfully these photos were taken a couple of weeks ago while it WAS nice. Albeit the absence of sunshine, I still continue to bbq and eat like its summer. Since visiting Puglia in June, I’ve been obsessed with making granita. Every street corner and beach there sells these fruity slushes and they are mightily refreshing in the intense heat. With all the lush berries and melons in season right now, its a simple dessert and perfect way to showcase their ripe sweet flavours.

Essentially its sugar, pureed fruit and a little citrus, so its fairly healthy to eat. Unlike sorbet or home-made ice-cream, you don’t need an ice-cream maker. The only pain is having to sieve the pureed fruit, but if you use a spatula and fine mesh strainer, it can be done pretty swiftly. This recipe makes a big portion of 2 litres and partially fills a 13″ X 9″ cake pan. If you’re going to go to the trouble of making it, why not make a double batch? All that chopping and sieving isn’t worth filling one small container. Once its done you can scrap it into a tupperware/plastic box and leave it in the freezer for up to a month. Any fruit can be used to make this: pineapple, melon, raspberry, passion fruit, mango, blueberries, or cherries. So if you find yourself with a heap of excess fruit from the farmers market, pick-it-yourself farm or country road stand now you know what to do with it. Sunshine isn’t a requirement.

Photo taken with my iPhone at a coffee shop in Gallipoli

Strawberry granita
Makes 2 litres

2lbs strawberries washed, hulled and sliced
4 tbsp lime juice
300ml/10 fl oz/ 1 and 1/4 cup water
250g/8oz/1 and 1/4 cup castor sugar

Bring the water and sugar to a boil and simmer for 5 minutes until slightly syrupy. Remove and let cool completely until cold. Puree the fruit in a food processor and then press through a fine mesh sieve. Discard the pulp and only use the sieved fruit. Mix the cooled syrup and lime with the fruit. Pour into a shallow 13 inch X 9 inch baking dish and place in the freezer. After 1 hour, scrap the mixture with a fork and freeze again for another 30 minutes. When breaking up the ice crystals, make long scrapes, raking the fork down the mixture repeatedly. Avoid mixing it up, which will result in a smooth texture more like sorbet. Repeat until all of the mixture is grainy crystals, about 2 more times. Scrape into a covered plastic container and freeze.
NOTE: 2lbs is the weight of the fruit after peeling, hulling and chopping.

NEWS
The schedules for my autumn cooking classes at Divertimenti and Leith’s are out now.

Check out my healthy summer salads feature in BBC GOOD FOOD’s August issue. I’ve written the recipes and food styled the photographs.

My family and I recently spent a week in Puglia, Italy and ever since we returning, I’ve had a huge craving for Asian food. We did stuff ourselves on gorgeous Italian ingredients but after while I start hankering for my salty soy and ginger fix. When the weather gets nice, I love making main dish salads, and Asian are particularly refreshing. This one is full of zingy flavours and a snap to throw together. Salads are kind of my thing and hence the second posting in a row. I think I may have a little addiction problem with vinegar…..admittedly I am a bit obsessed with it and could drink it straight out of the bottle. Years ago I wrote a book called ‘The well-dressed salad’ and it will always be one of my favorite subjects to write about. The best way to make this is to buy a Peking duck kit at the supermarket, heat up the meat and then shred it. For those of you lucky enough to live near a Chinatown, you can just buy a roasted one. If neither of those work, then rub a couple of duck legs with five spice and salt and roast for 1 hour at 200c/400f and pull the flesh apart. Juicy mango, spicy lettuce and a balsamic, lime and soy dressing are tossed in with the rich meat but balance it out with freshness. Have it on its own for dinner or make it as a platter salad for a summer bbq.

Adapted from Meals in Heels cookbook

duck salad with mango and chilli soy dressing

prep time 20 minutes cook time 30 minutes

serves 4 as a main or 6 starters

200 g (7 oz) watercress, mizuna or rocket (arugula)

1 ripe, firm mango, cut into pieces

1 small Lebanese cucumber, cut into ribbons

6 spring onions (scallions), finely sliced

4 Chinese roasted duck legs, meat shredded

2 tablespoons sesame seeds

90 g (1 cup) bean sprouts, trimmed

chilli soy dressing

½ thumb sized red chilli, seeded and finely chopped

2 tablespoons caster sugar

80 ml (21/2 oz/1/3 cup) light soy sauce

1 tablespoon balsamic vinegar

1 tablespoon sesame oil

juice of 1 lime

Preheat oven to 180c/350f. Cook the duck for 30 minutes on a baking tray and then shred the meat. If making ahead then refrigerate in foil until using. In a small bowl or jam jar, combine the dressing ingredients, shake or whisk well and set aside.

Arrange the salad leaves on individual plates or a large platter. Scatter over the mango, cucumber and spring onion.

Just before serving place the shredded duck in a baking dish covered with foil for 5 minutes to warm through and arrange a handful over each plate. Just before serving pour over the dressing and sprinkle over the bean sprouts and sesame seeds to serve.

Food and prop styling Jennifer Joyce Photos Mowie Kay

Urgh, a hem……it has been a rather long time since I’ve done a post but I have plenty of good excuses! I’ve been to the States to see my father, went to Paris for a week, did masses of styling and food writing for BBC mags, and edited my new book with Murdoch to name a few. But I reckon its better to provide something decent when I have time and hopefully you will agree.

Paris is always an inspiration for me. I never fail to fall hopelessly in love with it on every visit. Walking aimlessly through the streets, drinking red wine at lunch and ducking in and out of shops is my idea of heaven. Beauty and style surround you where ever you look. My family and I house-swapped for a week, which I highly recommend as a cheap way to travel. My rubbish French improved slightly, I gleaned loads of new ideas and walked non-stop. There is always something new to discover around every corner.

Big bistro salads was my epiphany on this trip. Paris is well known for its rich food. But if you look closely you will notice that the Parisians are always eating vegetables and HUGE salads as well. That’s why they’re so annoyingly skinny. You can go to any restaurant and choose from ten platter-sized salads. One of my favorites is the combination of soft-boiled eggs, greens and tart vinaigrette. The chalkiness of the yolks balances the acidity of the vinegar and makes the perfect sauce to mop your bread up in. So I thought in honor of my lovely week in Paris, I would use a French inspired recipe from ‘Meals in Heels’. Fresh baby lettuces are topped with chopped egg, green beans, crisp bacon, walnuts and a dressing made with walnut oil. Its a meal on its own or an elegant little starter for a French main dish.

Red oak leaf salad with chopped egg and red wine walnut oil dressing
15 minutes preparation 10 minutes cooking
4-6 servings

half head red oak leaf or 6 large handfuls of baby lettuces
150g fine green beans
12 cherry tomatoes halved
50g walnuts, toasted and chopped
3 eggs
100g streaky pancetta or sugar cured smoked bacon

4 tablespoons walnut oil
1 teaspoon Dijon mustard
1 shallot finely chopped
2 tablespoons red wine vinegar
1 teaspoon sugar

Place the eggs in boiling water for 8 minutes for soft boiled. Cool in cold water, peel and roughly chop. Pan fry the pancetta until crisp, drain on paper towelling and set aside. Pour the walnut oil, vinegar, mustard, sugar, shallot, and some salt and pepper into a small jar with a screw top lid. Shake well and set aside. Remove the core and outer leaves from the head of lettuce and break into smaller pieces. Place all of the lettuces in a large salad bowl or individual plates. Blanch the beans in salted water for 2 minutes, drain and place in very cold water. Dry on tea towel. Top the salad with beans, walnuts, pancetta/bacon and egg. Shake the dressing before serving and pour over.

So here are a few of my favorite haunts in Paris that are worth a visit!

Marche’ aux Puces St. Ouen Port de Clignancourt
This is the largest flea market in Paris, open Friday, Saturday and Sunday. You can buy a £20,000 coffee table or scour for plates and cutlery that’s sold in some of the 3000 stalls. Bargains are not abound but its fun to walk and pick up little bits. I bought some battered old silver spoons for prop styling.

Merci
If you like clothes, interiors and books, this ‘concept’ store is not to be missed. Merci give a portion of their profits to a Madagascar Woman’s charity so you can feel good about dropping your cash here. Ce tres tres chic with clothes by Isabel Marant (my fav) APC and other sumptuous labels. The home wares are totally unique with items you won’t see anywhere else. Their two cafes make wonderful salads and coffee so its possible to dally away the hours here. Located in the Marais, a stone’s throw from Place de Vosges, you can make a day of the shops and great restaurants in the area.
www.merci-merci.com

Astier de Villatte
Its always a good idea to stroll down Rue Honore, visit Colette (another great concept store) and soak up the posh atmosphere (we can all dream). Astier sells exquisitely made pottery that’s wafer thin and very eccentric in its design (think Alice in Wonderland). Its eye-watering expensive but you can always pick up one of their glass paperweights as a token Paris souvenir.
www.astierdevillatte.com

E Dehillerin
Not far from the Louvre, I accidently discovered this treasure trove of a kitchen shop. They specialise in professional kitchenware, with virtually every size imaginable of moulds, pans or tools. Selling everything from flan rings to madeleine tins, its a bakers dream and very reasonably priced.
www.e-dehillerin.fr

Repetto
An homage to chassures danse, this shoe shop is girly heaven. Repetto makes proper ballet slippers but also produces a cornucopia of colours and styles for the rest of us non-ballerinas. If you have wide feet and can’t find comfortable shoes, then you should have a look. Located near Rue de la Paix, its just around the corner from the Opera. With its pink sofas and crystal chandeliers its fair to say most men wouldn’t be interested.
www.repetto.fr

Izrael Epicerie du Monde
If you want to pick up piment d’Espelette or a quintessential old French biscuit tin, then pop into this crazy spice shop. Situated in St. Paul, near the Marais, its a cook’s paradise of chilis, olives, peppers and cool containers.

OTHER NEWS
Check out my Eat Well all Week recipes in BBC Good Food’s June issue. Its five delicious everyday healthy recipes.
Also have a look at Tesco’s Real Food magazine. Its free in-store and this issue has two features of mine. Spring weekend entertaining and Season’s best.

The new schedule for summer is out at Divertimenti, where I teach. Next week I’m demonstrating a picnic class which still has some places open. Menu is roasted spicy pepper dip, stuffed pan baguette, chopped chicken, pea and tarragon salad and crab, saffron and watercress tart and peppermint brownies!
www.divertimenti.co.uk

Okay, I know its been a while since I’ve posted. But I have plenty of good excuses. We bought a pug puppy, who is a gorgeous, google-eyed, bundle of fat, named ‘Doug’. Its been five weeks since we picked him up but it still feels like a hurricane has come crashed our home. Even though there are four of us taking care of him, we’re all shattered. Having raised two children already, I swear that was easier because at least babies can wear nappies. Doug hasn’t made the connection yet that you can’t just pee or poo whenever the urge takes you. He covertly finds many dark corners to ‘leave us gifts’. Its a good thing he’s so unbelievably cute and squishy because that makes up for a lot. My freelance work has also been crazy busy. A massive onslaught of food styling and recipe writing has left me with zero time to write posts. So nuf said!

This is one of my favorite stews from ‘Meals in heels’. Not only incredibly simple to make, it has bags of winter cosiness. Its sort of a riff on the classic veal marsala but there isn’t any pounding or unethical meat involved. Marsala is a fortified wine similar to sherry and Madeira, but much sweeter. Produced on a small island off the coast of Sicily, its raisin-like taste is brilliant with meats or stews. Boneless chicken thighs work better here than breasts. Their dark lovely meat stays juicy and tender while braising. Serve it with mashed potato or egg tagliatelle with butter for the perfect cold weather food.

chicken marsala stew
prep time 20 minutes cook time 40 minutes
serves 6

900 g (2 lb) skinless chicken thigh fillets, fat trimmed and halved
plain (all-purpose) flour, for dusting
2 tablespoons olive oil
4 large French shallots, chopped
2 garlic cloves, finely chopped
1 tablespoon finely chopped rosemary leaves
400 g (14 oz) chestnut or baby portobello mushrooms, sliced
1 tablespoon tomato paste (concentrated purée)
250 ml (9 oz/1 cup) Marsala
400 ml (14 fl oz) beef stock
chopped flat-leaf parsley, for garnish

Season the chicken with salt and pepper and dust with flour. Heat half the oil in a large saucepan over medium heat. Cook the chicken, in batches, for 1–2 minutes each side or until browned. Remove and set aside.

Add the remaining oil, shallot, garlic and rosemary to the pan, season with salt and pepper and cook for 5–6 minutes or until the shallot is softened. Add the mushrooms and cook for 5 minutes or until browned. Add the tomato paste, Marsala, stock and chicken, reduce the heat to low and simmer for 25 minutes or until the chicken is tender. Scatter over lots of parsley to serve.

This is my new little friend!

Recipe, food and prop styling Jennifer Joyce Photos Mowie Kay

Since Valentine’s Day is right around the corner, here is another sexy little dessert to whip up from ‘Meals in heels.’ Panna cotta, a classic Italian dessert, is essentially thick cream and vanilla seeds set with a bit gelatine. It’s wondrous on its own or even better topped with a sweet/sour fruit like passion fruit, oranges, baked rhubarb or balsamic drizzled strawberries. Their acidity cuts through the rich cream for a lush combination. Although its a very quick dessert to throw together, getting the texture right isn’t always easy. If made with the right amount of gelatine, it’s texture is jiggly but firm enough to stay together. Likewise, if too much, it turns rubbery and looks a bit fake. Err, sort like the difference between a good and bad boob job. (Not that I would know.) Aim for a natural wobble. Lucky for you, I’ve done the experimenting, so just follow the recipe without the stress. Usually its turned out by dipping the mold in hot water. But why not just pour the mixture into pretty little glasses and leave it at that. Unless you’re dying to show off a bit more, what does it matter?

Vanilla bean panna cotta with oranges and honey
preparation time 20 minutes cooking time 10 minutes
makes 6

3 teaspoons powdered gelatine
250 ml (9 fl oz/1 cup) milk
700 ml (24 fl oz) cream
60 g (21/4 oz) caster sugar
1 teaspoon lemon or orange zest
1 vanilla bean, split and seeds scraped
2 blood or navel oranges
2 tablespoons honey
2 tablespoons toasted and chopped pistachios

Combine the gelatine and 125 ml (4 fl oz/1/2 cup) of the milk in a small bowl and leave to absorb for 10 minutes. Place the remaining milk, cream, sugar, zest and vanilla bean and seeds in a heavy-based saucepan and bring to the boil. Remove from the heat, mix in the gelatine mixture and whisk until completely dissolved. Cool to room temperature, then strain into a jug and pour into six 250 ml (9 fl oz/1 cup) capacity glasses. Cover and refrigerate for 5 hours.

Cut the ends off both oranges and slice all the skin off including the white pith. Cut out the orange segments, drain on kitchen paper and refrigerate until required. Just before serving, top the panna cottas with a couple of orange segments, pistachios and drizzle of honey.

Recipe, food and prop styling Jennifer Joyce Photo Mowie Kay