• 215g cups rolled oats

• 43g wheat flour

• 28g unsalted almonds, roughly chopped

• 21g cup unsweetened coconut

• 2 tablespoons flax seeds

• 113g cup natural almond butter

• 1 cup of freshly squeezed orange juice

• Zest of 1 Jaffa orange

• 170g cup honey

• 1/2teaspoon pure vanilla extract

• 1/4 teaspoon ground ginger

• 1/4 teaspoon kosher salt

• 1 large egg, beaten

• 64g cup golden raisins


Step 1 - Place rack in centre of oven and preheat to 180oC/160oC fan/gas 4. Line an 8in square baking tin with parchment paper or foil. Coat with cooking spray.

Step 2 - Mix the oats, wheat germ, almonds, coconut and flax seeds, and spread across an ungreased baking sheet. Toast in the oven for 11-13 minutes until lightly browned and fragrant, stirring once half-way through. Remove from oven and transfer to a large mixing bowl. Reduce oven temperature to 160oC/140oC fan/gas 3.

Step 3 - In a small saucepan over medium heat, heat the orange juice. Stir occasionally until reduced by around half (roughly 5 minutes). Reduce heat to low. Stir in the almond butter, orange zest, honey, vanilla, ginger, and salt, heating and stirring until smooth. Pour over the oat mixture. Fold until slightly incorporated. Add the beaten egg and continue to mix until the oats are evenly moistened. Fold in the golden raisins.

Step 4 - Press mixture into the prepared pan and bake for 25-30 minutes until fragrant and lightly golden. Leave to cool in the tin for 10 minutes. Using parchment paper, lift from the tin and transfer to a wire rack to cool completely (at least 1 hour.) Slice and serve.


• 200g dark chocolate (at least 70% cocoa), broken into pieces

• Zest of 2 Jaffa oranges

• 50g puffed rice cereal

• 40g salted popcorn

• 50g dried cranberries, halved

• 50g large marshmallows, quartered


Step 1 - Line an 8in square baking tin with two layers of cling film.

Step 2 - Melt the chocolate & orange zest in a heatproof bowl over a pan of simmering water, ensuring the bottom of the bowl is not touching the water.

Step 3 - Meanwhile, put the rice cereal, popcorn, cranberries and marshmallows into a bowl and mix well.

Step 4 - Whilst the chocolate is still warm, quickly pour it onto the cereal mixture and stir with a rubber spatula until everything is coated.

Step 5 - Transfer the mixture to the lined baking tin and press down well. Cover with cling film and place in the fridge to set for a minimum of 2 hours.

Step 6 - Turn out onto a board and cut into 20 squares.


• 1 1/2 cups pitted dates

• 1 cup almond meal

• 1/2 cup natural protein powder (optional)

• 3 tablespoons raw cacao powder

• 1/2 cup raw almonds

• Zest and juice of 1 Jaffa orange

• 1 teaspoon pure vanilla extract

• Pinch sea salt


Step 1 - Place dates in a food processor, and blend to a thick paste (adding a little water if necessary).

Step 2 - Add almond meal, protein (if using), salt, vanilla and cacao powder and blend again until combined.

Step 3 - Add in whole almonds, zest and juice of the orange (reserving a tablespoon of zest for rolling).

Step 4 - Process until the mixture is coarsely ground and starts to come together.

Step 5 - Take a tablespoon of mixture in your hands and gently roll with your palms.

Step 6 - Place remaining zest in a shallow plate and quickly roll the balls in it before storing.


Makes enough for 30 cookies
Preparation time: 15 minutes
Cooking time: 8 minutes

• 150g softened butter

• 200g plain flour

• 1/4 teaspoon salt

• 2 teaspoons baking powder

• 1 large egg, beaten

• 200g caster sugar

• 1 teaspoon vanilla essence (or any other flavouring you fancy!)

• Grated rind of 2 Jaffa oranges

• 100g chocolate (white, dark or milk, whatever you fancy!) – to decorate


Step 1 - Preheat the oven to 200°C

Step 2 - Sift the flour, salt and baking powder into a large mixing bowl

Step 3 - In a separate bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and vanilla essence, then the orange zest

Step 4 - Pour in the flour mixture and mix all the ingredients together until it forms a dough

Step 5 - On a lightly floured surface, roll the dough into a long sausage shape, then wra in either foil or cling film, and chill in the fridge for an hour, until firm

Step 6 - Take the dough out and cut off the amount of mixture you want to use – it will keep in the fridge for up to 10 days, or the freezer for 6 weeks so you don’t have to use it all straightaway

Step 7 - Roll the mix into as many small balls as it will make, then roll out into round biscuit shapes and place on a greased baking tray

Step 8 - Cook for 7 or 8 minutes or until golden

Step 9 - Leave to cool on a wire rack

Step 10 - Melt the chocolate in a bowl over a pan of simmering water

Step 11 - Remove the chocolate from the heat, then decorate however you like! You could dip half of the cookie into the chocolate, and leave each one to set on a baking tray in the fridge. Or drizzle the chocolate over the top, be as creative as you like!


Makes 18 bars
Preparation time: 20 minutes
Cooking time: 30 minutes

• Zest of 2 Jaffa oranges

• 225g rolled porridge oats

• 100g dried fruit

• 50g roughly chopped almonds (skin on)

• 25g sesame seeds

• 25g crispy cereal

• 75ml sunflower oil

• 75g runny honey

• 50g light muscovado sugar


Step 1 - Preheat the oven to 170°C (150°C fan), and line an 8 inch square baking tin with greaseproof paper

Step 2 - In a large bowl, mix together the oats, sunflower seeds, orange zest, dried fruit, almonds, sesame seeds and crispy cereal together until combined

Step 3 - Now pour the sunflower oil, honey and sugar into a small pan and melt together on a medium heat until boiling

Step 4 - Stir the hot liquid mix into the dry ingredients straight away, stirring until everything is coated

Step 5 - Pour out into the tin you prepared earlier, pressing it down firmly

Step 6 - Bake in the oven for 30/35 minutes, until golden. It may help to mark the lines where you’ll cut your bars into shape whilst they’re still warm. Leave to cool and then remove to a board and cut into 18 bars

Step 7 - The bars should keep for about a week in an airtight container


• 10 medium oranges

• 2 1/2 cups water

• 1 cup sugar

• 1/3 cup fresh lemon juice (about 2 medium)

• Grated orange rind (optional)

• Mint sprigs (optional)


Step 1 - Carefully remove rind from 2 oranges using a vegetable peeler; discard white pith. Cut rind into ¼ inch thick strips.

Step 2 - Cut peeled oranges in half and juice them. Repeat with remaining oranges until juice measures 3 cups.

Step 3 - Combine 2 1/2 cups water and sugar in a small saucepan; bring to a boil. Add rind strips to pan. Reduce heat; simmer for 5 minutes. Strain sugar mixture through a mesh sieve over a bowl, discard peel. Cool completely.

Step 4 - Add orange juice and lemon juice to sugar mixture; stir well.

Step 5 - Pour mixture into a freezer-safe container; cover and freeze for 1 hour or until firm.


• 1 cup fresh Jaffa orange juice

• 1 cup low-fat vanilla yogurt

• 2 tablespoons sugar

• 1/2 teaspoon vanilla extract

• Pinch salt


Step 1 - Combine juice, yogurt, sugar and vanilla in a blender and process until blended for about, 30 seconds.

Step 2 - Pour ingredients into forms about 2/3 full. Cover with a sheet of light plastic wrap and place form in freezer. When the pops are slushy (about 1 hour), slash small holes in covering and insert sticks. Freeze for about 4 hours until firm.

Step 3 - Remove from freezer. Run mold under warm water for a few seconds. Gently tug on sticks to remove pops from mold and serve.


• 60ml Coconut oil

• 100g corn kernels

• 30g butter

• 2 squeezed Jaffa oranges

• Zest of a Jaffa orange

• Sultana/raisins optional


Step 1 - Heat the coconut oil in a large heavy based saucepan on a medium to high heat. Add the corn and put the lid on quickly

Step 2 - Shake the pan to keep the corn moving in the oil and to prevent burning. The popping will become rapid and then slow to a pop every 3 seconds or so. Be ready to pour into a large heatproof container as the popping stops

Step 3 - Melt the butter in a small pan and stir in the orange zest and orange juice. Using a spoon sprinkle onto the prepared popcorn stirring as you go. Add the raisins and sultanas if wanted


Makes 2 litres, enough for 6 x 350ml jars

• 907g Jaffa oranges, zested

• 1.8kg preserving sugar

• 1 lemon

• 2 litres of water

• Water (as needed)

• Mixed salad leaves, to serve


Step 1 - Wash the oranges and lemon and cut in half

Step 2 - Squeeze out the juice and remove any pips. Put the pips in a large piece of muslin, with any bits of pith. Tie up to form a small bag

Step 3 - Shred the orange peel as finely as possible

Step 4 - Put the juice, peel, water and bag of pips into a preserving pan and bring to the boil

Step 5 - Simmer gently, uncovered, for two hours, until the peel is soft

Step 6 - Remove the bag of pips and allow to cool

Step 7 - Add the sugar to the pan and dissolve over a low heat. When it is completely dissolved, bring to the boil. Squeeze the bag of pips over the pan to extract all of the sticky jelly substance and stir well

Step 8 - Boil the mixture for 15-20 minutes, until it reaches settling point

Step 9 - Skim and leave to cool slightly

Step 10 - Stir again and pour into sterilised jars