My new book, A Bird in the Hand, is published on 12th March. It is full of recipes for chicken (though mostly not the classics – there’s no coq au vin or Thai chicken curry as I’m sure you don’t need those) so you’ll find plenty of new dishes and inspiration. Nigella likes it! Hopefully others will too. Read more about it – and why I wrote it – here.
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This is a good blueprint to use for other fruit-topped cakes. Instead of rhubarb you could try sliced peaches, nectarines, plums, pears or apricots. You just need to make sure your fruit is tender and ripe – any hard, unripe fruit won’t soften in the half hour it takes the cake batter to cook.
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Apparently a few shops have been renaming blood oranges ‘blush’ oranges. Some of us seem to find the word ‘blood’ upsetting. ‘Blush’ is a lovely word, but it suggests shyness and that’s not what blood oranges are about. That crimson juice is not reserved. It’s bright, and it’s sharp.
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