Tom Parker Bowles’ ‘comfort’ recipe for blood-orange sorbet – not for a ‘pious detox diet’

John Bishop heckles Tom Parker Bowles on Saturday Kitchen

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Throughout 2022, professional food critic Tom Parker Bowles, 47, will share his advice on how to eat seasonally, month-by-month. With his tips for cooking in January, the son of Camilla, the Duchess of Cornwall, 74, has also included a very enticing recipe for blood orange sorbet. Tom said in his regular Country Life blog: “January is not glum or parsimonious, rather brisk, no nonsense and to the point — with cooking to match.

“It’s a time for comfort: stews, braises and slow-cooked succour.

“Although the booze consumption may sink to more sensible levels (or even to nothing at all), now is not the time to embark on some pious detox diet.

“As for ‘clean eating’… this hateful term should be banished to bad-taste hell forever, never to be spoken of again.

“Sanctimony is antithetical to the enjoyment of food.

“Winter is all about warmth.”

Tom also went on to say that in the month of January, game meat is very popular.

He also recommends pheasant, partridge, and venison for the cold winter weather.

Camilla’s son is a big fan of Seville orange, labelling it as a “seasonal treat”.

Blood oranges are, according to Tom, “a much-needed ray of Mediterranean sun to pierce through those drab winter days.”

Tom’s January recipe: Blood-orange sorbet


For the sorbet syrup (makes 400ml)

125g granulated or caster sugar
Stabiliser: Two tbsp cornflour
225ml water
50g glucose syrup or light runny honey

For the blood-orange ‘gelato’

600ml blood-orange juice (about one and a half kg oranges, depending on their juiciness)


To make Tom’s sorbet syrup, start by stirring together the sugar and stabiliser thoroughly in a small bowl.

Next, put the water and glucose or runny honey in a saucepan.

Heat gently and bring to a boil.

Pour the contents of the bowl into the saucepan in a steady stream, stirring all the time with a whisk.

Bring back to just boiling, then remove from the heat.

Leave the syrup to cool until tepid before using.

Tom says this will keep for up to a week in the fridge.

To make Tom’s blood-orange ‘gelato’, blend together the blood-orange juice and sorbet syrup.

Transfer the mixture to an ice cream machine and churn until fully firm.

Before serving, Tom advises putting the blood-orange gelato in the freezer for half an hour or so, to firm up.

If it has been stored in the freezer longer and is too firm, Tom states to allow it to soften in the fridge until scoopable.

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