INGREDIENTS


• 1 Jaffa orange, plus 1 Jaffa clementine

• 1⁄2 lemon

• 8 cloves

• 175ml fruit cordial

• 300ml freshly squeezed orange juice

• 1⁄2 tablespoon honey

• 4 tbsp golden caster sugar

• 1 cinnamon stick

• 2 star anise

• 1⁄2 teaspoon ground ginger

METHOD


Step 1 - Slice the orange in to quarters,and then slice again.Repeat with the lemon. Stud the Clementine with cloves, then put all the ingredients together into a large pan and add a litre of cold water

Step 2 - Stir and leave to simmer for 15-20 minutes.

Step 3 - Once in fused,taste the liquid and add more honey or sugar if necessary. Remember to remove the cinnamon stick and star anise before serving

INGREDIENTS


Makes 12 muffins
Preparation time: 10 minutes
Cooking time: 20 minutes

• 250g plain flour

• 2 1⁄2 tsp baking powder

• 1⁄2 tsp bicarbonate of soda

• 100g caster sugar

• 1 tsp ground cinnamon

• 1⁄4 tsp ground nutmeg

• 2 Jaffa clementines

• 125ml full fat milk

• 75ml vegetable oil

• 1 large egg

• 175g dried cranberries

• 3 tsp demerara sugar (for the topping)

METHOD


Step 1 - Preheat the oven to 200°C/gas mark 6, and line a muffin tray with paper cases

Step 2 - Add the flour, baking powder, bicarb, caster sugar, nutmeg and cinnamon into a large bowl. Grate over the zest of the Clementine, and mix together

Step 3 - Squeeze the juice of the clementines into a measuring jug, and then add enough milk to make the mixture reach 200ml. Add the oil and egg, and beat until combined

Step 4 - Pour the liquid mixture into the bowl with the dry ingredients, stirring until everything is combined

Step 5 - Fold through the dried cranberries gently, then spoon the mix evenly into the cake cases. Finish with a sprinkle of demerara sugar

Step 6 - Bake for 20 minutes, until golden brown

INGREDIENTS


• 250g cranberries

• 2 tbsp Jaffa satsuma juice

• Grated zest of 1 Jaffa satsuma

• 2 tbsp sugar

• 100g butter

• 2 onions, finely chopped

• 2 celery sticks, finely chopped

• 250g fresh white breadcrumbs

• 1 beaten egg

• Salt

• Black pepper

METHOD


Step 1 - Put the cranberries and satsuma juice into a small pan, and bring to a simmer

Step 2 - Cook until softened, but ensure the cranberries keep their shape – this should take around 5 minutes

Step 3 - Add the zest and sugar into the mix, stirring to dissolve the sugar, and then take the pan off the heat

Step 4 - Now melt the butter, and add the onion and celery, cooking gently. Stir occasionally until softened, and then add in the cranberry mix and breadcrumbs.

Step 5 - Stir in the beaten egg to bind the mixture, and then season with salt and pepper. Allow to cool before using to stuff meat, or, alternatively, place into an oven-proof dish and bake for 15-20 minutes on a medium heat, until the top is golden and crispy

INGREDIENTS


For the pastry:

• 375g plain flour

• 250g butter, softened

• 125g caster sugar

• 1 medium free-range egg

For the filing:

• 2 x 400g jars mincemeat

• 2 Jaffa satsumas, zest grated and flesh chopped

• 1 apple, finely diced

METHOD


Step 1 - Preheat the oven to 200°C/400F/Gas6.

Step 2 - Start by making the pastry. Rub together the flour, butter, sugar and egg with a small amount of cold water until it comes together and forms a dough, but don’t overwork it

Step 3 - Cover the pastry in cling film and chill in the fridge

Step 4 - Now make the filling. Place the mince meat into a bowl,grate the satsuma zest into the mix, then peel and chop the apple and satsumas. Add to the bowl, and mix the ingredients with a spoon

Step 5 - Remove your pastry from the fridge; roll it out onto a lightly floured surface. You’re aiming for a thickness of approximately 3mm. Then cut out 12 discs of pastry

Step 6 - Place the pastry discs into a muffin tray and fill each cup with a generous amount of the mincemeat mixture, ensuring it reaches 3⁄4 of the way up

Step 7 - Using a fluted pastry cutter cut out 12 more discs of pastries lightly smaller in diameter than your first discs Put a lid on each of the pies, and then sprinkle with some extra sugar

Step 8 - Bake in the oven for 20 minutes,and then place on a rack till cool

INGREDIENTS


For the gammon:

• 6kg / 13lb 31 ⁄ 2oz gammon joint

• Fresh orange juice, to cover

• Water, to cover

• 8 cloves, plus extra for studding the gammon

• 2 onions, peeled, halved

• 4 large bay leaves

For the glaze:

• 120g/4oz soft brown sugar

• 3 Jaffa oranges, zest of three, juice of two

• 3 tbsp clear honey

• 3 heaped tbsp orange jaffalade (recipe on our website)

• 3 tbsp wholegrain mustard

METHOD


Step 1 - Place the gammon into a large,deep pan,and cover the joint in water. Bring the water to a boil; remove from the heat, then drain

Step 2 - Put the gammon back into the (now empty) pan,and cover it with orange juice. Then pour in some cold water until the liquid covers the gammon completely

Step 3 - Stud the onion halves with two cloves in each,then place in the pan with bay leaves. Cover the pan with a lid and bring the contents to a boil, then turn the heat down and let it simmer. Gently cook the gammon for three hours, checking every so often to see if it needs extra hot water adding

Step 4 - Preheat the oven to 180°C/360F/Gas4

Step 5 - Carefully take the gammon from the pan,and place onto a roasting tin. Remove the skin, ensuring a thin layer of fat remains. Using a sharp knife, score the gammon with a criss-cross pattern, and stud each cross with a clove

Step 6 - Place the gammon to one side whilst you prepare the glaze. For this, just mix all of the glaze ingredients together in a bowl until well combined. Using a spoon or spatula, spread the glaze generously all over the gammon joint

Step 7 - Put the gammon into the oven and roast for 45 minutes, spooning the glaze and juices over the gammon frequently throughout the cooking time, until it is golden-brown all over and cooked all the way through

Step 8 - Leave to rest,and then carve into thick slices