Oranges feature every bit as regularly as lemons in recipes: the famous French classic bigarade (orange and port) sauce served with duck, for instance, and my own favourite classic English sauce, Cumberland, which features orange and lemon, where the juices and finely shredded zest are combined with port and redcurrant jelly.
Then there is also, of course, that great British invention, marmalade, which no other country's preserve has ever been able to match. Made with the bitter oranges of Seville that arrive at Christmas, no marmalade made with any other citrus fruit has that tangy intensity of flavour, where the sharpness of the oranges wins hands down over the sugar, totally eliminating that over-sweetness that so often masks the true flavour of the fruit in preserves.
Buying oranges is such a hit-and-miss affair, and a dry, sour or extra-pithy orange is really not pleasant. So, for eating straight there's only one type of orange that never fails to please, and that's the Spanish navels.
They are distinctive in that they have a so-called 'navel', and inside there's a sort of baby fruit attached. I'm not saying other varieties of orange are not good, but with navels you're never disappointed. The good news here is that other countries are now growing them, too, so watch out for navelinas in spring and early summer, and the late-summer version from Argentina.
Seville oranges: Proper home-made marmalade really is one of the world’s great luxury foods. For, however good the shop-bought versions are, they can never match what can be made at home from just three simple ingredients – Seville oranges, water and sugar. Seville oranges are used because they are bitter and when combined with sugar the predominant flavour is that of the oranges, with a sharp tangy taste. No marmalade made with any other citrus food has that intensity of flavour, where the sharpness of the oranges wins hands down over the sugar, totally eliminating that over-sweetness that so often masks the true flavour of fruit in preserves. The Seville orange season is short, from December to February, so it’s best to make enough marmalade for the whole year while they’re available. But if you don’t have the time, you can still put some by, as Sevilles do freeze perfectly well.
Once cooled the only thing to do is make some toast to try it!
A confit, as the name suggests, is a kind of sauce reduced to a concentrated, jam-like consistency. This one is a good accompaniment for all kinds of things at Christmas, as it keeps well in the fridge for four weeks.
This is a very flexible Christmas recipe, allowing you to adjust the quantities as you wish...and if unexpected guests arrive, just add more water and fruit to eke it out!
Bread-and-butter pudding is one of the highlights of traditional cooking - and gives the family a cheap and filling finale to a meal. This version simply jazzes up an old favourite.
Suntinas are available from mid-December to the end of February and have a charming tangerine flavour which makes a delightfully different marmalade, and I think the nice thing about having a choice of marmalades is you never get bored.
Serve this lovely, light sauce with mince pies or Little Mincemeat Souffle Puddings for a true taste of France...or Italy, where it's known as zabaglione. Either way, it will soon become a firm favourite.
Fruit salad with a kick, based on a Caribbean cocktail of rum, fruit juices and spice: a mouthwatering way to end a summer meal and a good recipe when entertaining.
This is a superlative chutney: it makes an elegant accompaniment to the Terrine with Three Cheeses, is excellent with Pheasant Terrine and is the main ingredient for a wonderful sauce for Roast Loin of Pork.
Perfect with lamb, this easy confit is a superb way to use up any gluts of redcurrants that may assail you during the summer!
All that's involved here is a quick-dissolving packet jelly and a generous amount of port and claret. For this reason it is strictly an adult jelly, so I'm afraid drivers will have to have something else.