Blood oranges have a relatively short season and are available between January and March from our key Spanish citrus supplier, Bollo Natural Fruit.

They originate from the Southern Mediterranean in the 18th century and are named after their dark-red centre, which is caused by a pigment or more technically, anthocyanin. They are a source of folate, and high in vitamin C.

It’s occasionally referred to as a raspberry orange due to the unique raspberry-like tang that accompanies the other citrus tastes. Product Development Executive, Emily Chapman, said: “The obvious way to use blood oranges is by adding unique flavours to desserts, but there are so many ways to use this versatile fruit. It’s a great accompaniment to seafood, for example scallops or sea bass, terrific in salads or as the base for some super sauces such as Sauce Maltaise, a derivative of hollandaise.”

While our Foraged® Mushroom Meat is a year-round product, January’s a great time to talk about it, as it’s a perfect fit for Veganuary.

For our Head of Food Development, Ian Nottage, it’s the texture that enhances the eating experience: “With the fibrous root of the mushroom there is a natural texture, which gives a satisfying eating appeal, similar to that of slow cooked meat such as beef or pork, and can be used in a variety of dishes that demonstrate plant-based cooking can be innovative and interesting.”

Our Shredded Mushroom Meat recently wowed the judges at the Quality Food Awards, winning Gold in the Fresh Produce category. It has a terrific sustainability message, as our specialist Irish mushroom grower, Umi Foods uses the entire mushroom, including the stalks, which would otherwise be discarded.