Hello and welcome to Pen and Spoon! Just a reminder that this week’s newsletter is for paid subscribers only - although if you’re a free subscriber you do get a taster to tempt you to click the Subscribe button. I know there’s an ever-growing number of Substacks to choose from these days, but for just under a pound a week you’ll get my newsletter, packed with food tips, ideas and inspiration, plus a fully tested recipe. Will you join me?
There’s nothing like a trip to southern Spain in November to remind you that citrus season has arrived in Europe. I recently left dark, damp and dreary Britain behind for a few days in Malaga, and the sight of orange trees lining the streets, their branches heavy with orange baubles, really did fill me with joy. I love hearty brown food as much as the next hungry person, but as winter progresses I start to crave freshness and brightness, too. Adding the zing of orange or lemon to comfort food does the job brilliantly. That’s why I’m particularly fond of this week’s recipe.