BLOOD ORANGE POUND CAKE

In the depths of winter there are few seasonal British ingredients around to get excited about, but amid the potatoes and cabbages, there are a few weeks of each year when three seasonal stars are available and they brighten up even the dreariest of winter days.

Forced rhubarb (the fluorescent pink kind), juicy blood oranges and Jerusalem artichokes will put a smile on your face.

If you can get hold of some (try farm shops, a local veg box or markets), these simple recipes will make the most of them.

Try this modern take on an American pound cake, with soured cream and sharp blood orange icing to balance the sweetness. Decorate with pistachios

150g unsalted butter, softened, plus extra for the tin 250g caster sugar 3 medium eggs, at room temperature 250g plain flour 1½ tsp baking powder ¼ tsp bicarbonate of soda ½ tsp fine sea salt 100g full-fat soured cream 3 blood oranges, finely zested 3 tbsp chopped pistachios, to decorate (optional) Candied peel, to decorate (optional)

FOR THE ICING

170g icing sugar, sifted 2-3 tbsp blood orange juice 1 Heat the oven to 180C/160C fan/gas 4 and butter and line a 1-litre loaf tin.

2 Beat the butter and sugar in a bowl for 8 mins until fluffy and very pale. Beat in the eggs one at a time. Fold in the flour, baking powder, bicarbonate of soda and salt, then the soured cream and zest. Spoon into the tin and bake in the centre of the oven for 45-50 mins, or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out on to a rack to cool completely.

3 To make the icing, combine the sugar and juice, and spoon over the cake. Sprinkle over the pistachios and candied peel, if using (see tip, below). Will keep in an airtight container for up to three days.

MAKE CANDIED PEEL

To make your own candied peel, use a vegetable peeler to peel large, wide strips of zest from 2 blood oranges. Remove any pith with a knife, then slice the peel into thin matchsticks. Tip 200g granulated sugar into a saucepan with 200ml water and warm over a medium heat until the sugar has dissolved. Add the peel and simmer gently for 15 mins. Scoop the candied peel out of the sugar syrup using a slotted spoon and transfer to a piece of baking parchment. Leave to cool completely.