Crêpes Suzette

This classic French recipe is a fine way to elevate the humble pancake into a smart pudding which results in a truly mouth-watering dish.


You will need: 1 x classic pancake recipe, 3 tablespoons of caster sugar, 250ml freshly squeezed orange juice (2-3 oranges), zest 1 orange, 1 tablespoon of lemon juice, 1 tablespoon of Grand Marnier or Cointreau, 50g unsalted butter.


Here is how to prepare the Crêpes Suzette:

1. First of all, you have to prepare pancakes following the classic recipe. After you’ve done that, fold the pancakes into quarters.

2. For this step you will need firstly to tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.

3. Now, immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.

4. In the end, add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

Pan-fried mackerel with orange salsa

This particular dish is very unique in the way the particular flavors mix together. Also, mackerel is not only a sustainable fish, it’s also rich in omega-3 and cooks in minutes – great with a citrus sauce. It all makes for a great choice for your dinner and will definitely make the cooking process worthwhile.


You will need: 4 boneless mackerel fillets (about 75g/2½ oz each), thawed if frozen, ½ tablespoons of smoked paprika, 2 oranges , segmented, 1 large shallot, very finely sliced, 50g pitted black kalamata olive, roughly chopped, ½ x 20g pack flat-leaf parsley, chopped, 1 tablespoon of olive oil, new potatoes and green beans, to serve (optional).


After you’ve collected all the necessary ingredients for this dish, this is how to prepare it:

1. The process begins rather easily as it needs you to rub the fillets on both sides with the paprika and a little salt, then set aside. Mix the orange segments with the shallot, olives, parsley and a good grinding of black pepper.

2. The second, and the last, step begins with heating the oil in a large frying pan and frying the mackerel on both sides for 2-3 minutes. Serve with the salsa and some new potatoes and green beans, if you like.

St Clement’s pie

This particular pie a British variation of the Key lime pie – an indulgent, creamy tart with tangy oranges and lemons.


For the crust you will need: 250g light digestive biscuit, 100g cornflake, 85g butter, melted, 140g caster sugar.

For the filling you will need: 1 large egg, plus 4 large egg yolks, 397g can light condensed milk, zest and juice 3 lemons, zest and juice 2 oranges.

For the topping you will need: 150ml pot extra-thick double cream, 100g 0% fat Greek yogurt, 4 tablespoons of icing sugar, more lemon and orange zest to decorate.


1. Begin with heating the oven to 180C/160C fan/gas 4. Sit a fluted 20cm round loose-bottomed tin (about 5cm deep, or a slightly shallower 22cm tin) on a baking sheet. Break the biscuits into a big bowl, or double-bag them in food bags, and bash to big crumbs with the end of a rolling pin or small saucepan. Add the cornflakes and bash a bit more to crumbs. Mix with the melted butter and sugar and press into the base and sides of the tin. Bake for 15 minutes, then remove and reduce oven temperature to 160C/140C fan/gas 3.

2. This step will require you to firstly whisk the egg and yolks in a big bowl until pale and frothy. Then, Whisk in the condensed milk, followed by the zests and juices. Pour in the tin and bake for 20 minutes. Cool in the tin, then chill for at least 5 hours, or overnight.

3. Now, end the whole process with whipping the cream, yogurt and icing sugar together. Dollop on the pie and scatter with zest to serve.

Shredded duck, watercress & orange salad

Shredded duck, watercress & orange salad

A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper


You will need: 2 duck legs, 1 tablespoon of five-spice powder, 5 tablespoons of rice vinegar, 5 tablespoons of soy sauce, 2 big oranges , segmented, juice reserved, 2 x 100g bag watercress, 200g bag radish, thinly sliced, 140g pack chicory, leaves separated, small bunch spring onion, sliced diagonally.


After you’ve collected the necessary ingredients, here is how to prepare the shredded duck, watercress & orange salad:

1. First of all, heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 minutes, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.

2. In order not to waste any minute, start in the meantime to gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.

Pot-roast veal with new-season carrots & orange

This amazing all-in-one joint is slow-cooked with sweet vegetables, citrus and herbs. It will definitely make your dinner special.


You will need: 1½ kg piece rolled and tied veal shoulder, 3 garlic cloves, 1 finely sliced, 2 bashed, bunch of thyme, 1 tablespoon of olive oil, 25g butter, 800g new-season bunch of carrot , trimmed with stalks still attached, 1 large shallot, roughly chopped, sprinkling of icing sugar, zest 1 orange , ½ pared into strips, ½ finely grated, 150ml white wine, 350ml chicken stock.


1. Start with heating the oven to 180C/160C fan/gas 4. Stud the gaps in the veal joint with the sliced garlic and some thyme, then season well.

2. Now, move onto heating the oil and butter in a deep flameproof casserole dish and spend a good 15 minutes slowly sizzling the veal until brown all over. Remove the joint to a plate and add the carrots, shallot and icing sugar, then cook for 5 minutes until everything is slightly caramelized. Lift out the carrots but leave everything else in the dish. Add the rest of the thyme, bashed garlic and the pared orange zest. Nestle the veal back in the dish and pour over the wine, then the stock. Cover and put in the oven for 1 hr.

3. Start the last step with removing the dish from the oven, uncover, and scatter the carrots around the meat. Return the dish to the oven for 1 hour, uncovered. Cook until the meat is very tender, then leave to cool slightly. Lift the meat onto a board and carve into slices. Serve with the juices from the dish and the tender carrots.

Prawn salad with orange, red onion & avocado

This low calorie seafood salad with fragrant Asian flavours, sweet chilli and a scattering of coriander is a great dish for those who wish to stay fit and healthy while still enjoying tasty food.


You will need: 2 oranges 1 Little Gem lettuce, leaves separated 1 ripe avocado 140g cooked king prawn 1 small red onion, finely sliced small bunch coriander, leaves picked 2 tablespoons of sweet chilli dipping sauce juice ½ lime


After you’ve collected the necessary ingredients, follow these instructions to prepare the prawn salad with orange, red onion & avocado:

1. Stand each orange on a board and cut away the peel and pith with a sharp knife. Cut the oranges into 1cm slices.

2. Then, move onto arranging the lettuce on 2 plates. Halve, stone and peel the avocado, then slice. Place the avocado on top of the lettuce leaves and scatter the prawns on top.

3. Start the last step from dividing the orange slices, onion and coriander leaves between each plate and toss together very lightly. For the dressing, mix the dipping sauce and lime juice together and season with black pepper. Spoon over the salad and serve.

One-pot pork with orange, olives & bay

This provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes will make your dinner a true pleasure.


You will need: 85g sundried tomato in oil, roughly chopped, plus 2-3 tablespoons of oil from the jar, 1kg pork shoulder, cut into chunky cubes, 2 tablespoons of plain flour, seasoned, 400g shallot (see tip, below), 1 onion, thinly sliced, 3 bay leaves, few thyme sprigs, 5 garlic cloves, thinly sliced, 400ml red wine, strip of zest and juice from 1 orange, 350ml chicken stock, 400g can chopped plum tomato, 800g large new potato, peeled & halved or cut into fat slices, depending on size, 70g pack dry black olive.


1. Begin with heating 1 tablespoon of of the sundried tomato oil in a large, flameproof casserole dish. Toss the pork in the flour, tap off any excess, then brown it in 2 batches, transferring to a large bowl once golden and crusted. Use a splash more oil for the second batch if needed.

2. After that, tip 1 tablespoon of oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 minutes until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.

3. Move onto splashing the wine and orange juice into the dish, add the orange zest and boil hard for 5 minutes. Add the meat and onions back in.

4. When ready to cook, heat oven to 160C/140C fan/gas 3. Stir the stock, canned tomatoes, potatoes and olives into the casserole, then bring to a simmer. Prod the potatoes as far under the surface of the liquid as you can. Cover, leaving a slight gap to one side, then cook in the oven for 2½ hours, or until the meat is tender enough to cut with a spoon. Spoon away any excess fat and let the stew rest for a few minutes before ladling into shallow bowls.

Beetroot, orange & hazelnut salad

This salad is unique thanks to its simple flavor combinations that work amazingly together. Also, it has lots of textures and a sweet honey dressing.


You will need: 280g bag green bean, stem end trimmed, 3 large oranges, 250g pack cooked beetroot (not in vinegar), cut into slim wedges, 100g toasted hazelnut , roughly chopped, 150g bag baby spinach leaves

For the dressing: 2 table spoons of white wine vinegar, 2 table spoons of clear honey,  2 table spoons of extra virgin olive oil.


1. First off, cook the beans in boiling water for 2 minutes, drain and run under cool water until cold, then drain well – they should still have a nice crunch. Using a sharp knife, remove the peel, then segment the oranges. Squeeze the juice from the pith into a small jam jar.

2. Move on to layering the orange segments, beetroot, beans, hazelnuts and finally the spinach into a large plastic food container ready for the picnic – this way the spinach won’t go soggy. 3. Now, add the remaining ingredients for the dressing to the jam jar with some seasoning, seal and pack into your salad box. When you’re ready to serve, toss the salad and dressing together.

Orange & pomegranate cheesecake

A great dessert with pretty fruit decorative topping and cream cheese on a buttery biscuit base.


You will need: 250g digestive biscuit, 100g melted butter, 600g full-fat cream cheese, zest 3 oranges – cut out the segments for the decoration, 3 tablespoons of milk, 100g icing sugar, 150ml double cream, seeds from 1 pomegranate, or 110g tub pomegranate seeds.


After you’ve collected the necessary ingredients, here is how to prepare the orange & pomegranate cheesecake:

1. First of all, crush the biscuits roughly – either put them in a plastic food bag and crush with a rolling pin, or whizz them in a food processor to chunky crumbs. Transfer to a bowl, mix in the melted butter and tip into a 23cm springform tin. Using your fingers or the back of a spoon, press the biscuit mixture evenly to form the base. Chill until set, about 30 minutes.

2. Start this step with putting the soft cheese, zest, milk and icing sugar into a bowl and blend using an electric mixer until smooth. Add the cream and whisk until the mixture is the consistency of thick custard. Pour the filling over the biscuit base and spread evenly. Return to the fridge and chill until set, at least 4 hours or overnight.

3. Finally, to serve, top with the orange segments and scatter over the pomegranate seeds.

Orange layer cake

Orange layer cake is a light and fruity citrus sponge with buttery frosting and a sugar glaze.


For the cake you will need: 225g baking spread, 225g self-raising flour, 1 level tablespoons of baking powder, 100g golden caster sugar, 100g brown sugar, 4 large eggs and finely grated zest of 2 oranges.

For the butter icing you will need: 150g butter, softened 300g icing sugar, sifted finely grated zest of 2 oranges.

For the glaze you will need: 25g caster sugar, juice of 2 oranges.


After you’ve collected the necessary ingredients, here is how to prepare the orange layer cake:

1. Heat oven to 180C/160C fan/gas 4. Prepare 2x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (save some orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.

2. Next, divide evenly between the 2 tins. Bake for 20-25 minutes or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 minutes, remove from the tins and leave to cool on a wire rack.

3. Now, let’s move on to the icing. Put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.

4. Start this step with removing the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.