Recipies

1. 

   Watercress and Orange Salad with Soused Herrings

   Watercress Oranges Soused Herrings French Dressing 1.    Wash watercress thoroughly, pat dry. 2.    Remove peel and pith from 1 to 2 small oranges, cut them into thin slices and remove pips. 3.    Arrange herrings down centre of dish, sliced oranges overlapping down each side. 4.    Just before serving, dip sprigs o...



2. 

   Rhubarb Jam

   (1½lbs) trimmed and cleaned rhubarb Grated rind and juice of 2 oranges 700g (1½lbs) jam sugar Put the rhubarb, orange zest and juice into a pan with the sugar. Warm until the sugar has dissolved and then bring to the boil, stirring for about 15 minutes. Test if it's at setting point by putting a teaspoon on a plate in the fridge. If it sets and forms a skin as it cools you'...



3. 

   Marmalade Steamed Puddings

   alade Steamed Puddings Serves 6-8 You will also need a well-buttered 2 pint (1.2 litre) pudding basin or 8 x 6fl oz (175 ml) individual pudding basins, well buttered 175g (6oz) self-raising flour 1 teaspoon baking powder 175g (6oz) softened butter 3 large eggs 175g (6oz) caster sugar 6-8 tablespoons marmalade Zest of 2 oranges and juice of 1 orange &nb...



4. 

   Blood Orange Souffle

   You need 4 individual souffl dishes Juice and zest of 3-4 blood oranges (200ml juice) 20g (¾ oz) cornflour 3 eggs 60g (2½ oz) caster sugar A little butter, plus extra caster sugar Chill the souffl dishes. Preheat the oven to 200C (400F, Gas mark 6). Brush the lip and inside of the souffl dishes with a little melted butter and coat with a little cas...