/ 05 February 2026

3 Fresh Ways With Oranges

In her monthly column, SheerLuxe contributor Alexandra Dudley is shining a spotlight on one hero ingredient. This instalment focuses on oranges, including the best ways and places to try them.

Alexandra Dudley

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THE INGREDIENT:

Oranges

I like to think of citrus as the sun during the winter months and always fill a bowl in my kitchen with oranges. The vitamin C hit feels sensible during cold and flu season but I also love the colour.

THE RECIPE:

Crispy Rice & Citrus Chicken Chopped Salad

I ate a lot of really good salads when I was last in New York and my favourite was a chopped chicken salad that featured crispy rice. The chicken was cooked in a sticky orange marinade and the rice landed somewhere between a crunchy crouton and chewy caramelised bacon enriched with meaty stock and sweet maple. This is my own version. The chicken is plain, meaning you can toss in any leftovers from a Sunday roast or poach it beforehand. I’ve added lots of shredded veg and three types of citrus. If you’ve never crisped your rice for a salad before, believe me when I say it’s worth it.

Serves

Ingredients

For the rice

170g of jasmine rice, cooked & cooled

2 tbsp of toasted sesame oil

2 tbsp of maple syrup

1 tbsp of tamari

For the dressing

1 little finger-sized piece of ginger, finely grated

1 garlic clove, finely grated

3 tbsp of tamari or soy sauce

3 tbsp of toasted sesame oil

1 tbsp of rice wine vinegar

Squeeze of fresh lime

For the salad

Good handful of red cabbage, finely chopped or shredded

Good handful of hispi or savoy cabbage or kale, chopped or shredded

200g of tenderstem broccoli, blanched, cooled & chopped

1 red chilli, finely sliced

1 bunch of coriander, finely chopped

Small bunch of mint, leaves finely chopped

2 handfuls of mixed chopped citrus, I love blood orange, satsuma & grapefruit

2 good handfuls of shredded or chopped cooked chicken

4 tbsp of toasted sesame seeds

70g of roasted salted peanuts, chopped

Method

Step 1

Preheat the oven to 200°C Fan. Line a large baking sheet with parchment paper.

Step 2

Combine the toasted sesame oil, maple syrup and tamari in a bowl, add the rice and toss well to coat then spread the rice over the prepared tray. Cook for 15 minutes then toss the rice and cook for a further 15 minutes until golden and crisp. Allow the rice to cool slightly.

Step 3

Combine the dressing ingredients in a small bowl.

Step 4

Add crispy rice, the cabbages, broccoli, chilli, herbs, citrus, chicken, sesame seeds and peanuts to a bowl. Pour over the dressing and toss well.

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THE RESTAURANT:

Toklas

While citrus will feature on many of London’s menus in January, there is one restaurant that always does it particularly well. Working together with the Todolí citrus foundation in Spain, Toklas has access to a supply of citrus entirely unique to the easy peelers and juicing oranges that might sit in your kitchen fruit bowl. From citrus salad (that might be made with Valentine pomelo, and Borneo Lumia) to wild bass crudo with sudachi and finger lime, there will undoubtedly be some stunning citrus on the menu this time of year.

Visit TOKLASLONDON.COM

Toklas

THE COCKTAIL:

Martino’s Shakerato at Martino’s

Campari, gin and orange juice shaken until hot pink and served perfectly chilled. Just one of the reasons Martino's has captivated the London restaurant scene. Order some of the salt and vinegar shoestring zucchini fritti to go with it. You won’t regret it.

Visit MARTINOSLONDON.COM

THE BOOK:

The Little Citrus Cookbook

This book is full of delicious, zingy recipes that make the most of oranges and clementines in season now, as well as other citrus fruits to see you through to summer.

Visit AMAZON.CO.UK

For more from Alexandra, follow @ALEXANDRADUDLEY or visit ALEXANDRADUDLEY.COM