Now we’re cooking!

Inspired by all that lovely food and drink at the market? We asked stallholders and local chefs for their favourite recipes. Keep coming back. We’ll be adding more over the coming weeks…
The Flavours of Sicily’s ‘Agrodolce’ Blood Orange Salad

Dani and I first had this salad in blood orange season (late winter/spring) in a trattoria in Syracusa, south east Sicily. It was served 'gratis' while we were waiting for our meal,’ says Janet. Agrodolce translates as 'sweet and sour' and the ingredients are an unlikely combination.Dani regularly makes the 1,600-mile journey from Surbiton to Syracuse to bring back the freshest citrus fruits for the market.

  • 3 - 4 blood oranges
  • 1 onion (in Sicily we use the flat white onions which are quite sweet and also in season in spring but red or yellow onions are also suitable)
  • Peperoncino (Sicilian dried chilli flakes/powder)
  • Extra-virgin olive oil

Peel the blood oranges, removing most of the white pith, and slice to approximately 5mm in thickness.
Spread over an attractive serving plate.
Slice the onion very finely and spread lightly over the plate of sliced oranges.
Sprinkle lightly with peperoncino.
Drizzle over with fresh extra-virgin olive oil.
Serve as antipasto and enjoy!