Category: Sweet

• Peel the oranges. Cut the flesh into 2.5cm (1-inch) cubes. Set aside. Finely chop the peel.
• In a saucepan, cover the peel with cold water and bring to a boil. Drain and repeat two more times.
• In a large saucepan, combine the orange peel, flesh, juice, sugar and cinnamon. Bring to a boil and simmer for 1 hour over medium heat, stirring frequently, until the marmalade is translucent. To check for doneness, try the plate test.
• Add the lemon juice and cook for 1 minute.
• Allow to cool a little then pour the marmalade into jars.

For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool.

• Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the pan from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the pan to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.

For the Dutch Pancake: Preheat the oven to 220c. Put a 25cm cast-iron skillet or oven proof thick based fry pan in the oven to heat for 10 minutes.

• Serve the Dutch pancake with the raspberry coulis.

• Preheat the oven to 180c. Grease a Bundt cake pan using cooking spray, and then dust with flour to coat it completely, tapping out any excess flour.
• Sift the flour, baking powder, salt, baking soda, cinnamon, ginger and nutmeg into a medium bowl and set aside.
• In an electric mixer fitted with a paddle attachment, beat the eggs, sugar and olive oil on medium speed until light and fluffy, 3 to 4 minutes. Then beat in the vanilla extract. Scrape down the sides of the bowl with a spatula, and then mix for 30 seconds. Turn the mixer to low and beat in the zucchini and walnuts until they are completely incorporated.
• Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 40 to 45 minutes. The cake is done when a tester inserted in the centre comes out clean and the cake has begun to pull away from the sides of the pan.
• Serve with the Mandarin Orange Glaze and Walnut Olive Brittle.
• Mandarin Orange Glaze:
• In a small saucepan over medium-high heat, add the sugar and 4 tablespoons water. When the water has evaporated, the sugar will begin to caramelize. When it reaches a medium golden brown, add the mandarin orange juice. Next, whisk in the butter and heavy cream. To finish the sauce, add the mandarin orange segments.
• Walnut Olive Brittle:
• Line a baking sheet with a nonstick baking mat or with an oiled sheet of foil.
• Heat the sugar and 1/4 cup water in a deep, heavy saucepan over low heat. Stir slowly with a fork until melted and pale golden in color. Gently swirl the pan and stir in the walnuts and black olives. Then immediately pour the caramel onto the prepared baking sheet, tilting the sheet to spread the caramel as thin as possible. Cool the brittle completely at room temperature. Break into small pieces with a spoon.

• To make meringue, whisk egg whites till soft peaks adding sugar slowly, add cornflour and vinegar place in a tray and bake at 100 degrees for 2 hours.
• For sponge, preheat oven at 180 degrees grease a tin, beat up eggs until light and fluffy fold in sifted flour and melted butter, bake for 20 to 25 minutes.
• Cut mangos into cheeks and cut cheeks in 4, bring sugar and water To boil and add mango stones and turn off leave to sit for 15 minutes strain and add cheeks allow to cool in fringe.
• Roast peanuts on 150 degrees until golden add oil and salt allow to cool and roughly chop. 5 Smash everything together on a plate and present as your smash-hit.

• Very neatly cut the rhubarb into 5cm lengths, then cut each length into neat batons, about the size of thick matchsticks, and set aside.
• Tip the sugar, vanilla pod and seeds, wine and lemon zest into a wide pan and pour over 800ml cold water. Give everything a good stir to dissolve the sugar slightly, then set over a medium heat and gradually bring to boil, stirring occasionally. Turn up the heat to high so the syrup is boiling really fast, then turn off the heat and immediately stir in the rhubarb. Cover the pan with a plate or lid and leave to cool completely, then pour off 350ml of the syrup and reserve. Chill the remaining rhubarb and syrup.
• Soak the gelatine in cold water. Heat the reserved syrup in a small pan, then turn off the heat. Gently lift out the gelatine, give it a squeeze, then add it to the pan to dissolve in the syrup. Pour into 6 serving bowls, then put in the fridge and leave to set overnight.
• To serve, gently break up the jelly a little in each bowl, give the rhubarb a good stir, then use a slotted spoon to spoon an even layer of rhubarb into each bowl. Pour over some of the syrup and place a spoonful of clotted cream in the middle of each bowl to serve.