By Dan Lepard
There are two main types of oranges: sweet oranges and bitter (Seville) oranges. The former can be thick- or thin- skinned, with or without seeds, and has sweet-tasting orange or red-flecked flesh. Bitter oranges have aromatic dimpled skin with very bitter pith and very sour, pale-orange flesh. They always contain seeds.
Spiced-up Barnsley chops
Tofu croquettes with cranberry sauce
Christmas popcorn
Snowman pancakes with orange and spice
Warm, spiced oranges with labneh
Sticky jerk wings with sugared oranges
Sweet and sharp sea bass
Luxury chicken liver pâté
Cumin-crusted vegetables
Kids’ veggie slaw
Kid’s customised couscous salad
Brussels sprouts in brown butter
Caramelised oranges with honeyed ricotta
Mary Berry’s mother’s bread and butter pudding
Blood orange tart
Marmalade and almond cake
Almond and lemon polenta cake with orange mascarpone
Orange and almond cake
Eccles cakes
Pimms punch
Fred Said
Cherry negroni
Cosmopolitan
Blueberry butter
Cranberry and Cumberland sauce
Navel, Valencia and blood oranges are the main types of sweet oranges. They are used in both sweet and savoury dishes, but where necessary add a little lemon juice or zest to strengthen their flavour.
Use sweet oranges in savoury salads minced with some of the following: bitter leaves, pomegranate seeds, feta, red onion and olives. Use their freshly squeezed juice in butter sauces or dressings.
Sweet oranges are widely used in sweet dishes - flavoured with caramel, cinnamon or orange flower water - or as a flavouring for chocolate or rhubarb. Finely grated or julienned orange zest adds a touch of bitterness to cakes and desserts.
Article by Sybil Kapoor
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