Oranges

Embossed cookie cutters come with assorted messages and are available from cake decorating and kitchen shops, and most larger department stores. Or, you can stamp a message with individual letters into the cookie dough. You need a 7.5cm (3-inch) round fluted cutter, a 7.5cm (3-inch) embossed cookie cutter and a piping bag fitted with a […]

Zesty orange and fresh thyme perfume the delicate fish of these delicious whole roasted snapper.

The pudding is best made on the day of serving. Rum sauce can be made a day ahead, store, covered, in the fridge. Reheat the sauce before serving either in a microwave oven or over low heat in a small saucepan until hot. Note

A sweet and sticky chilli orange duck and mango stir-fry.

An exquisite Asian crisp duck breast with orange and daikon salad from Australian Women's Weekly.

These succulent salmon parcels with orange and soy are gently steamed as they cook.

This dense chocolate cake is filled with orange zest, chopped walnuts and almonds. A delicious sweet treat for an afternoon tea.

Give your regular yo-yos a citrusy, nutty twist with these orange and hazelnut flavoured morsels. Perfect to enjoy with your morning or afternoon cuppa with friends.

Buttery cake topped with a tangy and freckled icing - it's a fairy tale cake come to life.

Blood oranges are in season for all too short a time in winter. They have red-streaked, salmony-coloured flesh with a sweet, non-acidic pulp and juice with a slight berry taste; even the skin is not as bitter as other citrus. Note

You will need about 12 oranges for this recipe. Gelatine leaves are available from delicatessens and some supermarkets and have a neutral taste and are easier to dissolve than powdered gelatine. If using powdered gelatine, use 2 tablespoons; scatter over warm sugar and juice mixture; stir until dissolved. Note

A light and summery salad with sweet and spicy margarita-infused pork chops.

The combination of sweet orange cake and fragrant fennel works perfectly together to create a flavour-packed dessert, perfect for people who don't have a massive sweet-tooth.

Wear gloves when peeling beetroot to stop the juice from staining your hands. Note

Oozy and delicious Italian-style risotto packed full of pork, pine nuts, cointreau and lemon thyme.

It seems a strange combination but, trust us, it's good. The salty crunch of the popcorn is great with the tang of the citrus and pomegranate and the mustard flavour of the radish and it also looks striking on the table.

Traditionally served as an accompaniment to spicy dishes, this recipe would also make a great light vegetarian starter. Note

Place sultanas in large colander; wash under running water until water runs clear and sultanas are plump; drain well (step 3). Remove rind from oranges with a zester (glacé orange rind). Note

This exquisite ruby grapefruit, orange and basil salad brings colour and zest to any dinner table.

This recipe can be made in a traditional paella pan if you own one, otherwise a deep frying pan or wok with a tight-fitting lid will suffice. Serve the paella straight from the pan at the table. Note

Delicious and crispy pork loin with a spiced orange relish from Australian Women's Weekly.

As the name suggests, pound cakes originally consisted of a pound each of sugar, butter, flour and eggs, which made them very large cakes.

Sardines are available already butterflied from most fishmongers. Note

Known variously throughout the Middle East and North Africa as basboosa, namoura or harisi, this sweet slice is saturated with a citrusy sugar syrup which gives it a lovely individual flavour. Note

These caramels are easy to make for a school fête and gorgeous to serve with after-dinner coffee. Note

You can use lemon, lime or blood orange marmalade or your favourite jam instead. Note

If you can’t find dried cherries, use the equivalent amount of extra dried cranberries instead. Note

A beautifully bright and colourful rainbow salad packed full of beetroot, asparagus, orange and avocado.

This recipe is also nut-free, gluten-free and egg-free. Note

When you think the toffee syrup has almost reached the colour we suggest, quickly remove the pan from the heat, remembering that the syrup will continue to cook and darken during this time. Let the bubbles subside, then drop a teaspoon of the syrup into a cup of cold water. The toffee should set the […]

Packed full of goodness, this delicious seafood stew is complemented beautifully by these tasty homemade garlic croutons. A real Winter favourite!

Keeping time: 3 days. Note

storage Friands will keep in an airtight container in the refrigerator for 2 days, or in the freezer (without frosting) for 2 months. Note

You can use either red or green apples in this recipe. Note

We used Sambuca in this recipe; it can be replaced with Pernod, ouzo or your favourite aniseed-flavoured liqueur. Note

Lamb’s lettuce, also known as mâche or corn salad, has a mild, almost nutty, flavour and tender, narrow, dark green leaves. You need a 225g punnet for this recipe. It is available from most greengrocers. Note

Grand Marnier or Cointreau can be used for the orange-flavoured liqueur. Store truffles in an airtight container in the refrigerator for up to 3 weeks. Truffles, without cocoa coating, can be frozen for up to 3 months. Remove from freezer 1 hour before serving and dusting with cocoa. Note

Checkerboard cookies look and taste wonderful. These biscuits make a perfect gift. Stack the cookies, then wrap securely in cellophane to keep airtight. They will keep fresh for a week or two. Note

Edible gold leaf and candy thermometers are available from kitchenware stores and cake decorating suppliers. Note

See if you can get the 6 orange strips and 2 teaspoons of rind from 1 orange, otherwise you may need to buy 2 small oranges. This recipe makes 6 ­ freeze the remaining 4 muffins for later use. Note

You need two oranges for this recipe – one for the salad and one for the juice. You can substitute fresh baby beetroot with canned baby beets, or the chicken with pork fillet or salmon, if you like. Note

Exquisite and delicious Asian-style marinated duck with peppered strawberries from Australian Women's Weekly.