When there's so much creative electricity in the air, it can be hard to find words to organise the chaos, and so this week focusses on more experiments with sound and music to try and explore the and the week as it is.

Blood Orange Blondies (with caramelised white chocolate, and blood orange caramel)

Blood Orange Caramel

- 200g Golden Caster Sugar

- Juice from four small blood oranges

- 200ml Double Cream

- 50g Butter

Blondie

- 110g Butter (browned and then slightly cooled)

- 220g Soft Light Brown Sugar

- Zest of Four Small Blood Oranges

- 2 Large Eggs

- 1tsp Vanilla Bean Paste

- 1/2tsp salt

- 1/4tsp baking powder

- 180g Plain Flour

- 100g Caramelised White Chocolate

- 50g Dark Chocolate

- 50g Pecans

Add the caster sugar to a pan, along with the juice of the blood oranges, and bring to a boil over a medium heat. You want the bubbles to go from larger to smaller, and the colour to turn a deeper brown and caramelised. Stir in the butter and the double cream and leave to one side too cool.

Beat the liquid browned butter with the sugar and blood orange zest for a few minutes. Add the eggs and vanilla, and beat again for another few minutes. Add the salt, baking powder and flour, beating one more time til combined. Tip in the two chocolates and the pecans and fold by hand to combine. 

Tip in to a lined and greased 7inch square tin, dollop spoonfuls of the caramel on top and swirling through the mixture gently.

Bake at 175C for around 20 minutes, or until set and golden on top. Allow to cool completely before removing from the tin and serving.