Persian orange chicken stew #2

The Persian stew rematch was set for 19th January, and Seville oranges bought. The result? A subtle difference, which I entirely agreed with, however next time I think it would be better to add in the segments of another orange. Although a slightly sharper edge, it was not quite as orange-tasting as I remembered. Seville's are so full of pips that it was almost impossible to free the segments intact from the pith, pips and skin: instead I had a mush of tiny pieces. It also seemed to result in less orange and juice than when we did this with sweet oranges.

The preparation was less jolly with no gent to chat to, however I prepped a fair amount the night before so that the next night there was just the fine slicing of carrots - and the rest of the stew is downhill after that! It was, as before, a lovely light, sustaining combination and seemed to go down well with my 'North London girls' who were as appreciative as they were cheerful and chatty. Perfect guests.

We followed this with some Seville orange ice cream I had made, which is possibly the least effort you can make whilst reaping maximum rewards. That the tub is now empty, barely a week later, with only one un-careful lady owner, speaks for itself.

What else can I do with these beautiful, bitter oranges?