Gone almost as soon as they arrive, the Seville orange season runs from the end of December through to mid February. Luckily these knobbly-skinned, bitter marvels can be enjoyed year-round as they freeze well whole, so when you see them, stock up.
Sevilles are generally unwaxed, so don’t let them hang around in the fruit bowl for more than a week as they lose their moisture content quickly and become tough, mean and unusable.
When buying, look for fruit with plump, firm skin to ensure the oranges are not ruining already.
Although most often used to make marmalade, a little Seville rind adds zing to meat dishes and a squeeze of the juice gives sophistication to a gin and tonic.
For die-hard marmalade lovers, there’s the annual Dalemain Marmalade Awards in Cumbria where keen preserve makers can submit their entries and be in with a chance of seeing their recipe stocked on the shelves at Fortnum & Mason. For more details, visit www.dalemainmarmaladeawards.co.uk
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
