100g chocolate sponge cake
50ml Grand Marnier
4 clementines, segmented
Clementine and dark chocolate trifle
This recipe gives classic trifle a zingy twist with clementines and orange blossom; a great make-ahead dinner party dessert.
For the jelly
250ml clementine juice
Zest of 1 clementine
70g caster sugar
2 egg yolks
1 leaf gelatine, soaked in ice water
65g butter, chilled and diced
For the custard
100ml whole milk
200ml whipping cream
Zest of 2 oranges
3 egg yolks
70g caster sugar
A splash of orange blossom water
Chocolate shavings, for garnishing (optional)
1 Chop up the sponge and mix with the clementines. Warm, but don’t boil, the Grand Marnier then pour it over. Add this to the bottom of four trifle glasses or ramekins.
2 To make the jelly, bring the orange juice and zest to the boil with the sugar. Meanwhile, whisk the eggs and yolks with the cornflour.
3 Pour all of the boiled juice into the eggs to prevent them from curdling. Pour all this back into the pan. Cook over a medium heat for 3-4 minutes but do not allow it to boil. Remove from the heat and whisk into the gelatine. Leave to cool for 3 minutes, then whisk in the butter a piece at a time. Pour into the trifle glasses and chill in the fridge until set.
4 To make the custard, bring the milk, cream and orange zest to the boil, then whisk together the egg yolks and caster sugar. Whisk all of the boiled milk mix on to the yolks and caster sugar, then pour this mix back into the saucepan. Stir with a whisk over a low-to-medium heat until the custard thickens.
5 Sieve out lumps and put in the fridge, cover with clingfilm touching the top, to stop a skin forming. Once cool, whisk lightly, adding the orange blossom water, then spoon into the trifle glass. Sprinkle with chocolate. You can add whipped cream if you like.
Recipe supplied by Lee Bennett, eatatcrafthouse.com
Pork shoulder with lemon
Pork shoulder makes a great slow-cooked one-pot dish with bags of flavor. Lemon and pork have a particular affinity as the fragrant lemon lifts and cuts through the rich, sweet flavor of the meat.
1 tbsp olive oil
A knob of unsalted butter
2 red onions, finely sliced
20 fresh sage leaves
2.5kg pork shoulder joint, boned and rolled
2 bulbs of garlic, cloves separated but unpeeled
300ml chicken stock
1 tbsp dijon mustard
A good splash of double cream
Salt and black pepper
1 Preheat the oven to 210C/425F/gas mark 7. In a casserole over a medium heat, fry the onions in the oil and butter for 5 minutes, to soften. Add the zest of one of the lemons and half the sage leaves, then cook for a further minute.
2 Unroll the pork joint and season. Place the remaining sage on the meat, roll up and tie into shape. Put the pork in the casserole. Roast, uncovered, for 30 minutes.
3 Remove from the oven. Reduce the heat to 150C/300F/gas mark 2. Thickly slice the lemon and add to the casserole with the garlic, cider and stock. Season. Cover with a lid and return to the oven for 2 to 3 hours, basting the pork regularly with the liquid in the pot.
4 Lift the pork out on to a plate. Loosely cover with foil and set aside to rest. Skim any fat from the liquid in the casserole, then set on the hob and bring to a simmer. Stir in the mustard, cream and a squeeze of lemon juice. Adjust the seasoning. Serve this sauce with the pork, along with rice or potatoes.
Great British Bake Off Winter Kitchen byÂ Lizzie Kamenetzky (BBC Books)
Sea bass with lime, chilli and coriander with avocado cream
Any fish served raw must, clearly, be super fresh. When sharpened with citrus and lubricated with olive oil, this is a real delight.
350 to 400g fillet of sea bass, skinned, bones removed
1 tsp salt
2 large green chillies (jalapenos if you can find some), deseeded (or not, if you wish) finely chopped
The juice of 2 limes
2 tbsp extra virgin olive oil (the very best you can afford)
12 small sprigs of fresh coriander, leaves picked
For the cream
2 small Hass avocados
5 to 6 tbsp milk
3 tsp green Tabasco sauce
2 tsp Worcestershire sauce
The juice of 1 lime
1 Thinly slice the fish at an angle. Lay on to a platter large enough to accommodate the fish in one layer. Sprinkle with salt and chillies, then the lime juice. Leave to macerate in the fridge.
2 Place all the avocado ingredients in a small food processor and puree until smooth. Turn out into a pretty bowl, cover with clingfilm and chill in the fridge for 30 minutes.
3 To finish, spoon olive oil over the sea bass, and sprinkle with coriander leaves. Serve with the avocado cream separately.
Simon Hopkinson Cooks (Ebury)
Blood orange and beetroot salad with orange and maple dressing
Once you’ve roasted the beetroot (which can be done ahead), this salad comes together in about 15 minutes, making it a perfect weeknight dish. Using a rosemary flavored olive oil makes all the difference to this salad.
8 baby beetroot
Flaky salt and black pepper
2 sprigs of fresh rosemary
1 blood orange
1 satsuma tangerine
1 tsp minced fresh rosemary leaves
1 tsp whole oregano leaves
For the dressing
2 tsp freshly squeezed orange juice
1 tbsp maple syrup
1 tsp sherry wine vinegar
A pinch of salt
1 tbsp rosemary olive oil
1 Preheat oven to 200C/400F/gas mark 6. Remove the tail and stalk from the beets, rub with oil, then season. Wrap in foil, along with a few rosemary sprigs. Place in an ovenproof pan, and roast for 1 to 2 hours until tender. The beets can be roasted ahead and refrigerated until you’re ready to use them.
2 Top and tail the oranges, then remove the skin and pith. Cut horizontally into 3mm to 5mm thick slices. Peel the beets, and slice.
3 Combine all the dressing ingredients, except the rosemary oil. Whisk until the salt has dissolved, then gradually add the olive oil.
4 Arrange the citrus slices on a plate. Sprinkle with rosemary. Arrange the beets on the plate and sprinkle with the oregano, and rosemary. Drizzle the dressing over the salad.
Recipe supplied by Susan Pridmore, thewimpyvegetarian.com
Blue cheese rarebit with sticky grapefruit
This rarebit is ideal as a lunchtime treat. The grapefruit complements the cheese nicely.
200ml whole milk
1 tsp brown sauce
250g blue cheese, such as stilton
2 egg yolks
4 thick slices wholemeal bread
A sprig of rosemary
2 spring onions, finely chopped
3 grapefruit, peeled and segmented
Salt and black pepper
1 Melt the butter in a saucepan, then add the flour and stir to combine with a wooden spoon. Cook for a minute or so, then add about fifty percent of the milk, breaking up any lumps. Cook over a low heat until it starts to thicken, then repeat with the remaining milk, cooking until thickened each time. When it is a custard-like consistency, remove from the heat and cool a little. When the sauce is warm, add the brown sauce, cheese and egg yolks, mix, then season.
2 Grill the bread on both sides. Spread with the cheese mix and grill on medium.
3 Meanwhile, add the sugar, water, rosemary and spring onion to a saucepan. Bring to a simmer. Remove the rosemary and add the grapefruit. Simmer until most of the liquid has evaporated and the grapefruit is sticky.
4 Serve the rarebit when golden and bubbling.
Recipe supplied by Andrew Dargue, Little Orchard Restaurant