House and Garden: Blood orange fruit salad with star anise and mint

A recipe created for House and Garden. The duo behind Wild by Tart on their ideal Christmas breakfast Don’t let Christmas lunch overshadow the potential for a wonderful Christmas morning breakfast – Lucy Carr-Ellison and Jemima Jones of Wild By Tart have the start to your big day covered.


    200ml orange juice

    180ml white wine

    30ml honey

    ½ vanilla pod

    2 cinnamon sticks

    2 black cardamon pods (or green)

    3 star anise

    4 whole cloves

    Rind of 1 orange and half a lemon


    4 or 5 blood oranges (you can use everyday orange if you can’t get your hands on the ruby kind)


    Small bunch of mint



Place the orange juice, white wine, honey, vanilla, cinnamon, cardamon, star anise, cloves and orange & lemon rind into a pan and bring to a boil then simmer for about 10 minutes till it has reduced slightly and turned thicker. Leave to cool.


Take your blood oranges and using a sharp knife slice off the skin then cut into rounds and place on a serving platter.


Drizzle over the juice, scatter with a little sumac and mint leaves.


Serve with yoghurt