Pomegranate, Fennel and Orange Salad

Serves 6 Ingredients Method
6 bulbs of fennel, reserve leaves1 red onion, finely diced3 sticks celery, finely diced, reserve leaves6 oranges, segmented, reserve the juice

Seeds of ½ pomegranate

3tbsp fresh mint, finely chopped


3tbls lemon juice

Reserved orange juice

6tbls extra virgin olive oil

Salt and pepper

Using a mandolin, finely slice just the bulbs. Discard the tough stalks but keep the leaves for garnish,
Mix the dressing well. Taste and adjust seasoning, it should be a little tart. Leave the onion to soak in the dressing for 5 minutes to ‘pickle’ it slighty.
Gently toss the onion, celery, orange and fennel together with the dressing.
Arrange on a salad platter and scatter over the fresh mint, pomegranate seeds, fennel and celery leaves.



Spiced Orange Segments

Serves 4-6 Ingredients Method

4oz of sugar

1⁄4 pint of water

1⁄2 pint of red wine 2 cloves

1 cinnamon stick

Slices of lemon

5 Oranges

Dissolve the sugar in the water and red wine, bring to the boil and add the cloves, piece of cinnamon stick and slice of lemon. Simmer for 5 minutes. Meanwhile, remove all the pith and peel from the Oranges and divide them into segments, cutting between the membranes and removing any pips. Put the Orange segments into a dish and strain the hot sauce over the top. Cool and chill. Serve with soured cream.

Hot Orange Souffle

Serves 4 Ingredients Method

3 Oranges

1 1⁄2 oz of butter

1 1⁄2 oz of plain flour

1⁄2 pint of milk

4 eggs, separated

4oz castor sugar

Lightly oil or butter a 2 pt soufflé dish, finely grate the rind from the Oranges. Melt butter in a saucepan and stir in plain flour. Cook, stirring for one minute. Carefully stir in the milk, beating until smooth and thickened. Add grated orange rind, the egg yolks and sugar. Whisk the egg whites until stiff, but not dry. Fold lightly but thoroughly into Orange sauce, pour into the prepared soufflé dish and run a spoon handle around the top edge of the mixture. This ensures even rising. Bake at 190 degrees C / 375 degrees F/ Gas Mark 5 for 4—45 minutes until well risen and golden. Dust with icing sugar and serve immediately.

Orange Granita

Serves 4-6 Ingredients Method

1⁄2 pint of water

Thinly pared rind of three oranges

5oz of granulated sugar

1⁄2 pint of freshly squeezed Orange juice

Put the water into a pan with the pared rind. Bring to the boil. Simmer for 3 minutes. Remove from heat and leave to infuse for one hour. Remove the Orange peel. Stir in the sugar over a gentle heat until it has dissolved. Bring to the boil and simmer for three minutes. Allow to cool. Stirl in the Orange juice. Pour into a shallow container. Freeze until slushy. Tip the barely frozen granite into a bowl and beat to break up the ice crystals. Return to the freezer until the granite starts to become firm once more. DO NOT allow it to become solid. Spoon it into chilled glasses to serve.