7 of the best blood orange recipes

Lani Greenhalgh's stunning blood orange tart takes a bit of work, but the final result is more than worth it. The geometric arrangement of blood orange segments on top makes this tart very pleasing to the eye, but with a chocolate ganache filling and blood orange jelly hiding underneath, this tart tastes as good as it looks.

This is an easy way to make something delicious from your blood orange haul – just juice all your oranges and cook gently with eggs in a bain-marie to make curd. Once chilled, the curd will keep for a few weeks in the fridge, and you can incorporate it into all sorts of baking recipes (or just eat it on toast!).

The ruby-red innards of blood orange make for particularly eye-catching desserts, and Galton Blackiston's blood orange mousse and blood orange sorbet are two perfect ways to capture the unique flavour of this fruit when it's at its best. Both are fairly simple to make, though they do require a few hours of setting time – these are great micro-recipes to use for pairing with other desserts, too!

Blood orange adds an extra dimension to fish and seafood dishes, so you'll often see the two paired together on restaurant menus. Blood orange and scallops go particularly well, and Richard Corrigan's dish does a great job hitting all the flavour touchpoints – sweet scallop, sharp blood orange, salty samphire and rich, buttery shrimp.

Chantelle Nicholson provides an interesting take on blood orange by quickly fermentation the fruit before making her dish. The juice and bitter orange peel becomes a blood orange marmalade, which accompanies homemade ricotta, fresh radicchio and fermented blood orange segments. This is fantastic, resourceful cooking that shows how you can use the whole fruit with no wastage.

Francesco Mazzei's colourful salad relies on fantastic ingredients – beautiful fresh burrata, tangy blood orange and bitter radicchio – but the flavours and combinations are spellbinding. The blood orange dressing, made with honey, lemon juice and extra virgin olive oil, is one we break out all the time for all sorts of salads – definitely a micro-recipe worth noting for salad-lovers!

Nud Dudhia uses sharp, sweet blood oranges as the counterpoint to raw fish in his Baja-inspired ceviche recipe. A quick twenty-five-minute cure gives the fish a bit of texture and body, and he adds watermelon radish, spring onion and a salsa made from cascabel chillies to liven things up. This is a beautiful, refined starter to serve at a dinner party.