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February can feel austere, so it’s definitely time for a bit of quiet luxury. Blood oranges are at their peak now: deep crimson, sweet yet sharp and they bring a welcome brightness to winter cooking. Here, they transform a classic rice pudding, gently scented with cardamom, into something elegant and indulgent. Caramelising the segments adds a bitter-sweet complexity, while a glossy syrup ties everything together. A scattering of vivid green pistachios gives crunch and colour. A dish that feels like winter giving way to spring.
Warm the milk and cream in a heavy-based pan with the sugar, cardamom pods, and salt. Heat until steaming, then leave for 10 minutes to infuse.
Cook the rice-
Stir in the rice and bring to a gentle simmer. Cook slowly for 35–40 minutes, stirring often, until the grains are tender and the mixture is thick and creamy. Add a splash more milk if needed. Fold in the blood orange zest at the end.
Squeeze the juice from one blood orange into a small pan. Add 50g caster sugar and simmer over medium heat until reduced to a glossy syrup (about 5–7 minutes). Set aside.
Peel and segment the remaining blood oranges. Heat a dry, heavy frying pan until hot. Sprinkle a little sugar into the pan, then add the segments. Cook for 1–2 minutes on each side until lightly caramelised. Remove and keep warm.Spoon the warm rice pudding into bowls. Arrange the caramelised segments on top, drizzle generously with the blood orange syrup, and scatter with the chopped pistachios for crunch and colour.
Some dishes don`t need reinventing.
Our Devilled Eggs are proof that the classics are classics for a reason.
It’s coming home… to the pub.
Big screens, cold pints, serious pub food.
Wherever you’re watching the England game from on Sunday, there’s a seat waiting for you at a Cubitt House pub.
Meet Alf’s. Our handsome corner of Belgravia for British and French classics, candlelit suppers and martinis stirred exactly as they should be.
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Thursday’s calling.
A table in the sunshine and a glass that’s never empty for long.
See you at your local.
From field to kitchen to table. A closer look at what’s landing in our kitchens and shaping out menus this season.
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