More ways with Blood Oranges

Chocolate and blood-orange cheesecake

Smash 12 digestive biscuits with a rolling pin and then mix them with the zest of one blood orange and 75g melted butter. Use the back of a spoon to press this into a smooth layer in a 20cm (8in) spring-form tin. Bake in a moderate oven for 10 minutes. Whip 200ml double cream and fold in 200g cream cheese. Melt 100g chocolate, then fold it through and mix until smooth. Pour onto the biscuit base and refrigerate until set. Arrange slices from three peeled blood oranges in a single layer over the top of the cheesecake. Serve chilled.

Blood-orange posset

Place 400ml double cream and 150g caster sugar in a saucepan. Simmer gently until the sugar has dissolved and then increase the heat for a short burst— about a minute. Remove from the heat and add the zest from two blood oranges and the juice from one. Pour into serving glasses and refrigerate until set. Serve with a slice of blood orange on top and a shortbread biscuit on the side.