By Dan Lepard
There are two main types of oranges: sweet oranges and bitter (Seville) oranges. The former can be thick- or thin- skinned, with or without seeds, and has sweet-tasting orange or red-flecked flesh. Bitter oranges have aromatic dimpled skin with very bitter pith and very sour, pale-orange flesh. They always contain seeds.
Sichuan orange beef
Nigel's adaptable bean soup
Sardine beccafico
Candied sweet potatoes
Classic summer berry sorbet
Almond and lemon polenta cake with orange mascarpone
Sicilian lemon and orange sweet bread
Simnel cake
Bara brith
Cherry and ginger florentines
Mulled wine
Cosmopolitan
Spiced mulled wine
Old-fashioned whisky cocktail
Cranberry and Cumberland sauce
Mincemeat
Plum glitter jam
Navel, Valencia and blood oranges are the main types of sweet oranges. They are used in both sweet and savoury dishes, but where necessary add a little lemon juice or zest to strengthen their flavour.
Use sweet oranges in savoury salads minced with some of the following: bitter leaves, pomegranate seeds, feta, red onion and olives. Use their freshly squeezed juice in butter sauces or dressings.
Sweet oranges are widely used in sweet dishes - flavoured with caramel, cinnamon or orange flower water - or as a flavouring for chocolate or rhubarb. Finely grated or julienned orange zest adds a touch of bitterness to cakes and desserts.
Article by Sybil Kapoor
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