Citrus by Liselotte Forslin and Ulrika Ekblom,

It’s citrus season and there’s no reason to eat melons and strawberries. We love citrus, especially blood oranges. Try our fantastic citrus-avocado salad on its own or with fresh salmon, smoked fish or chicken. You’re gonna love it as much as we do.

avocado and citrus salad

Citrus Avocado Salad

Fresh and light but packed with flavours.

Serves 4


1 red onion

1 pink grapefruit

1 large orange

1 blood orange

2 avocado

1 bunch of radishes

1 tbsp white vinegar

2 tbsp sugar

3 tbsp water


1 small bunch of fresh coriander

2 tsp of pink peppercorns

seasalt and freshly ground black pepper

a really good olive oil


  1. Peel and slice the onion.
  2. Mix the vinegar, sugar and water and stir until the sugar is dissolved.
  3. Add the sliced onion and set aside while you prepare the other ingredients.
  4. Peel the grapefruit and the oranges from top to bottom with a sharp knife so all the white under the skin dissapears.
  5. Cut between membranes to release the segments.
  6. Peel and slice the avocados.
  7. Slice the radishes very thin. Use a mandoline if you have.
  8. Arrange the citrus segments, avocado and radish slices on a  large serving plate.
  9. Drain the onion slices.
  10. Top with pickled onion slices, coriander and pink peppercorns. Salt and pepper to taste.
  11. Give it a good splash of the best olive oil you have and serve.


orange spelt scones

Orange Spelt Scones

Nobody can say no to a fresh and hot scone. Add some orange zest to the dough to spice it up.

Makes 6-8


2 cups wholemeal spelt flour

1 tsp salt

1 1/2 tsp baking soda

2 2/3 oz butter, cubed

3/4 cup cream or plantbased alternative

1 handful raisins

1 organic orange, the zest

cream or milk for brushing


  1. Preheat your oven to 225C°/435F°.
  2. Use a food processor or use your hands to mix flour, salt, baking soda with butter to make a coarse dough.
  3. Add the cream, raisins and orange zest and mix well to a smooth and thick dough.
  4. Roll it into a ball and then flatten it like a disc, about 1 inch thick.
  5. With a scone cutter or a glass cut out 6-8 scones and place on a oven tray lined with parchment paper.
  6. Brush with cream or milk.
  7. Bake for 12-15 minutes until golden and set.
  8. Let cool for 5 minutes before cutting them in half.
  9. Serve with butter, cream cheese or clotted cream and your choice of marmalade. Maybe citrus marmalade?