Oranges are not the only fruit, but in these dank, cold months they might as well be for all I care because, for me, oranges are the antithesis to winter: bright and zingy, refreshing and light, rich in Vitamin C, and I can’t get enough of them.
I’ve been eating oranges with, and in, everything (yes, that includes my gin and tonics) this winter, but what I’ve enjoyed most are these breakfast plates. They’re vibrant and juicy and just what I (absolutely not a morning person) need to bring me to life when it’s pitch black, raining and blowing a gale outside. Which is pretty much a constant state here in Manchester.
The oranges are best refrigerated (a revelation to me, thanks Nigel!) for at least twenty minutes, and you can use any varieties you like. You shouldn’t really need the honey but if you want it, go for it, and it can always serve to sweeten the oranges, if they’re out of season, too.
There’s really not much of a recipe here, it’s more of a concoction, but I’ve written it for you anyway. Enjoy this breakfast plate of oranges, yoghurt and pistachios quick while the oranges are still in season and as good as they’ll be all year.
Breakfast Plate of Oranges, Yoghurt, and Pistachios
Inspired by a recipe in Nigel Slater’s ‘Real Fast Puddings’
Ingredients – for one
Oranges, two (try using one blood and one Seville)
Natural Greek Yoghurt, a large dollop
Chopped Nuts, a handful – pistachios, hazelnuts and almonds work well
Honey, if desired, a drizzle
With a sharp knife, cut off the top and bottom of the oranges and slice away the skin and pith. Then, cut slices of orange around 1.5cm thick. Collect all the juices you can and save in a bowl.
Lay the oranges on a plate, alternating if you have different varieties and drizzle over the saved juice. Chill in the fridge for at least twenty minutes.
Remove the plate of oranges from the fridge, add a dollop of yoghurt on the side, chop the nuts and sprinkle over the oranges and yoghurt. If you have a very sweet tooth, or crave extra sweetness, drizzle with honey, and enjoy.