cook – From Pyrenees to Pennines

One of the joys of being in Valencia was walking down streets and through parks lined with orange trees. It’s orange season right now, so they were looking at their best. They’re bitter Seville oranges of course, the ones we use for marmalade. Juicy sweet ones would probably be too much of a temptation for passers-by.

Last Sunday though, when we were walking in the Turia, we spotted fallen fruit under many of the trees. A forager by nature, I couldn’t leave them there to rot. No, we had to gather them, so that when we returned home, we could have a very special souvenir of our holiday. Home-made marmalade, cooked from fruit gathered in Orange Central: Valencia.