Cuisine

Sichuan Orange Beef
Sichuan cooking often uses orange peel or dried tangerine in stocks to enhance flavours.

Orange and blueberry zabaglione
Strawberries, raspberries or blackcurrants can also be used with the oranges, and you can use the leftover egg whites to make meringues

Baked oranges with creme brulee
‘For a grown-up treat, add a splash of Cointreau to each orange before baking’

Blood orange cosmopolitan

Kim's beetroot and orange soup
The orange juice cuts through the earthy taste of the beetroot and enhances its distinctive flavour

Carrot, chickpea and orange salad
This delicious salad takes just minutes to make and is the perfect light lunch for warm, sunny days

Chocolate orange Valentine’s cake
Give the one you love a piece of your heart – they really won’t be able to resist!

Seville orange and almond torte with orange and cardamom syrup
The skin from the almonds adds flecks of colour but, if you prefer, you can use ground almonds instead. The torte will keep for two or three days in an airtight container

Phil Vickery's pepperpot beef and orange stew
This is a stew with a twist – the oranges and ginger give it a different slant

Olive oil and orange cake
You can get fantastic results by using oils in cakes – and this