Once again, I write a post combining two of my favourite things: Fashion and Food. Both topics can only do good in my eyes so combining them in one post comes easy and is almost too much to handle. But I have the time and I have the drive, so here you go!
My focus, as guessed by the title, is the colour orange. Namely, how we are going to be wearing the colour next year, and how we should be eating the colour to see us through until then. Always bright, always bold, and always beautiful: it’s a colour that injects some sun into our wardrobes and some essential mood-boosting beta-carotenes into our bloodstream. I know that Autumn is usually hailed as the orange season as it is awash with pumpkin spice and turning leaves, but the love for orange should not slow down once Halloween has passed. In fact, quite the opposite, as the winter months bring a number of stresses to our health and well-being which need to be countered with as much energising and glow-getting nourishment as possible. Not to mention those wistful dreams of warmer climates as we plough through the January blues. I chose orange because it was one of the most striking colours to grace models in the Spring Summer 2020 shows and continues to bulwark the beauty industry with its game-changing abilities. Further incentive came from the seasonal eatings that our winter harvest provides for us, and my own test-kitchen goings on over the past few weeks. So, armed with both strands, I seek to convince you to invest in orange too.
FASHION
It was a colour that spiced up the runway in more than a handful of collections, and is the colour that the savvy are keeping their eyes peeled and purses ready for already. Not only appearing as sunshine-seeking day dresses, orange appeared as outerwear, underwear and on some cult-inducing accessories that will prove highly popular in the Summer months, especially if its a hat that protects us from the rains. If you're already planning your balmy nights with the sunset as your backdrop, you want to lean towards the tangerines and red-based shades that will carry you through the evening. For sight-seeing and day-trips, opt for yellow-toned and honey-tinted, so that you're the one bringing some sunshine wherever you decide to vacay. Bravery will see you pairing it with shades of magenta and cranberry whilst those with more restraint may cool it down with faded denim or shades of sand. Both options are chic and easy to carry off, as can be seen by the images taken from the shows below. How would I style it? A tangerine bra peeking from beneath your softest cashmere cardigan, paired with burnt orange accessories ala Hermes!
SHOP IT
Clockwise (Top Half) CADY Bootcut trousers in Orange, £440, Versace / ASOS Design co-ord slinky wide leg trouser, now £11, ASOS / Souffle Yarn Mock Neck Jumper, £24.90, UNIQLO / Orange Vinyl mini, £150, Fiorucci / Orange Satin Button Shirt, £18.00, PrettyLittleThing / Orange Strappy Ruched back maxi dress, £19.00, PrettyLittleThing / Shannon Feather Embellished silk-chiffon mini dress, £1,160, Cult Gaia / Lightweight bumbag, £9.90, UNIQLO
Clockwise (Bottom Half): Amethyst Print Mesh funnel neck t-shirt, £16.00, TOPSHOP / Sherpa Trapper Hat, £14.99, GAP / 4th + Reckless A-line mini skirt, £9.50, ASOS / off-the-shoulder draped cotton blend top, £440, Nina Ricci / ASOS DESIGN Skye Block heeled mules in tangerine, now £12.00, ASOS / Laius Overdyed Calf Hair Coat, now £1,380, ACNE STUDIOS, Mr. Porter / Printed Crepe de chine shorts, £135, Esteban Cortazar / Asymmetric layered crepe and satin skirt, £520.00, MUGLER / Orange Leather Trench Coat, £2534, Tom Ford, The Outnet.
FOOD
So how can orange help us to feel good on the inside too? There are so many health benefits to accompany the fabulous flavours that orange foods bring. From an early age, we are indoctrinated with the knowledge that orange fruits and vegetables are a great source of Vitamin C. Why should we care? Because Vitamin C is a powerhouse for brightening our skin and ridding of excess toxins that threaten our glow. Hence why so many beauty products are laden with citrus and VC extracts. By eating the produce (not the products, mind you), you can help to tackle the woes of winter skin from the inside too. Orange fruits and vegetables are also rich in beta-carotene which converts into Vitamin A when consumed. This is a crucial vitamin required to support our immune system and help the cells in our skin and our eyes grow - so yes, eating carrots can be beneficial for all of you wanting to see in the dark. Reasons to cook with orange this winter? Beta-carotene is more readily absorbed when you cook the food its in, and once consumed, the carotenoids get to work fighting the build-up of fatty acids in our arteries that lead to heart disease and strokes, and combats that pesky excess fat that appears around the mid-section. More reasons you ask? Pairing such foods with fats like avocado, nut butters and yoghurt will maximise absorption of said nutrients as well as the flavour of the dish prepared. Are you sold yet? Whether or not the health benefits inspire you to get your bowls full of orange, then hopefully some recipes will tempt you and you can reap the rewards regardless. And don’t worry if you aren’t one for the citrus fruits or carrot sticks, you’ll be pleased to know that mango fruit, apricots, sweet potatoes and squashes come top trumps with such benefits too, and with more fibre than you can shake a stick at. The list of recipes below are all created, tasted and plated by myself, so if you would like the thorough breakdown then let me know and I can send you some details. Otherwise, I hope you find inspiration within!
ORANGES
• Roasted Lamb Shanks with orange, cinnamon, cumin, honey & garlic – I don’t eat lamb but I made this dish for friends a while ago and they all enjoyed it. I took inspiration from my trip to Morocco and the braised lamb that I enjoyed wholeheartedly when I was there. Yes, a contradiction to my first statement but one I feel ok to be admitting to.
• Sauerkraut with walnuts, thyme and orange – this goes perfectly alongside hot smoked trout fillet or topped up with bacon and potatoes to form a Polish-style breakfast hash.
Smoked salmon, orange and goats cheese salad – use a mix of leafy greens like spinach, rocket and chard so that the sweet of the orange and salt of the goats cheese are the stars of the show.
• Baked ginger cookies with white chocolate, spiced oranges & macadamia cream – I made this for my grandparents on New Years Eve and washed down with a bottle of Lanson Black Label. A match made in heaven.
APRICOTS
• Apricot & fennel Sourdough Loaf – bake your bread and eat it too!
• Turkey meatballs with soft dried apricots & halloumi cheese – this is one of my favourite meals to prepare. I use liberal amounts of dried herbs such as sage, oregano, basil and thyme to give a real earthiness to the sweetened meat. My go-to cheese is actually feta, but the softness of halloumi would be a good accompaniment also.
CARROTS
• Roasted carrots and golden raisins with cumin, goats yoghurt, cinnamon, and fresh coriander
• Roasted carrots with sweet potato houmous, fresh mint & pumpkin seeds – this is a small plate perfect for pairing with other crudities or bringing to a pot luck dinner party. It is a powerhouse of nutrients and those who disregard the ‘healthy’ plate at the party are the ones who are missing out. Seriously.
CLEMENTINES
• Sour Cherry & Clementine Amaretti biscuits – inspired by Ottolenghi, enjoyed by everybody.
• Clementine, fennel & pomegranate salad – use shaved fennel, lambs lettuce and chard for your base and the freshest pomegranate you can find for your top.
MANGO
• Poached Mango slices with Cardamom, honey, mascarpone & toasted almonds – a little bit fancy but super quick and easy whether you’re preparing it for yourself or for a large group of pals
• Duck breast with sliced mango, basil & red chillies
SWEET POTATO & WINTER SQUASH
• Sweet Potato Mash with Mushrooms, Pickled peppers & shallots – Portobello mushrooms if using for Vegetarian main, or regular sized and served alongside pork belly.
• Twice Baked Sweet potatoes with Garlic, Coconut cream, chillies & lime (V)
• Thai red curry with Spinach, Squash & Greek Yoghurt (V)
• Butternut Squash & Spinach Lasagne
• Squash, Barley, Chestnut & Feta Salad – use peppery leaves like rocket and chard to compliment the salt of the feta and to break up the dense textures of the barley and chestnuts too.
FINALLY: Don't waste your peel! Preserve it and use when you're next roasting salmon, pork or poultry. Or, if sweet is more your thing, use it as a natural sweetener atop sticky rice pudding or an indulgent molten chocolate dessert.
You can stop scrolling and start shopping now! A x
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