- Nonstick cooking spray
- 1cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 2tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup fat-free milk
- 2tablespoons refrigerated or frozen egg product, thawed, or 1 egg white, slightly beaten
- 1tablespoon cooking oil
- 1teaspoon vanilla
- 1/2 cup fresh tangerine sections (2 to 3 tangerines), coarsely chopped
MethodLightly coat eighteen 1-3/4-inch muffin cups with nonstick cooking spray; set aside.
- zest and juice of 8 tangerines
- 150g caster sugar
- 150g unsalted butter, chopped into small dice
- 4 egg yolks
- 150ml crème fraîche
- 150ml natural yogurt
- 1 quantity tangerine curd
- 2-3 tbsp Grand Marnier
- zest and juice of 6 tangerines
- 100g caster sugar
- 2-3 tbsp Grand Marnier
- ½ tsp arrowroot or cornflour
- 1 tsp orange juice or water
- 50g orange candied peel, cut into 5mm/¼in dice (optional)
- 4 egg whites
- 225g caster sugar
- 2 tsp cornflour
- 2 tsp lemon juice
- oil for greasing
- 4 tangerines, peeled and segmented
- icing sugar, for dusting
- To make the tangerine curd: place the tangerine zest and juice in a saucepan and bring to the boil, reduce by half before mixing in the caster sugar and chopped butter. Once the butter has melted, let it cool for a few minutes then gradually mix in the egg yolks. Stir over a low heat for 3-4 minutes until thickened. This stage can also be achieved in a bowl set over a pan of simmering water, stirring continuously for 20-25 minutes until thickened. Once thickened transfer to a clean bowl and leave to cool slightly before covering with cling film or greaseproof paper. Alternatively, store in a sterilised jar.
- To make the ice cream: whisk the crème fraîche and yogurt into the curd and flavour with Grand Marnier. The mix can now be churned in an ice cream maker for 20 minutes before freezing. An alternative method is to freeze the mix for several hours without churning, but you do need to stir it every 20 minutes to break up the crystals until it sets properly. If this second method is followed, remove the ice cream from the freezer about 20-30 minutes before serving to loosen its consistency.
- To make the syrup: boil together the tangerine zest and juice with the caster sugar and allow to reduce by a third before adding the Grand Marnier. Mix the arrowroot or cornflour with the orange juice or water and whisk into the simmering syrup. Once returned to a gentle simmer, cook for just 2 minutes before removing from the heat. The candied orange peel, if using, can be added while the syrup is warm. Allow to cool. An alternative method is to reheat the syrup just before serving, adding the peel while the syrup is warming.
- To make the meringues: preheat the oven to 120C/Gas ½/fan oven 100C. Whisk the egg whites to soft peaks, then gradually whisk in two-thirds of the caster sugar. Continue to whisk to reach stiff peaks. The remaining sugar can now be added. Continue to whisk until the meringue has a good thick creamy consistency. The cornflour and lemon juice can now be whisked in, whisking for another minute.
- The meringues can be kept naturally shaped by spooning individual portions on to lightly oiled parchment paper on a baking tray. Or spoon the meringue into a piping bag fitted with a 1cm/½in plain tube and piping large domes onto the paper. Whichever choice is made, it is important to leave ample space between the meringues to allow them to swell and rise. These can now be baked for 45-50 minutes, about 1 hour maximum. During this time they will take on a light colour, forming a crisp shell that coats the marshmallow centre. The meringues can be cooked at a higher temperature - 150C/Gas 2/fan oven 130C - to give slightly more colour. If so, cooking time will be slightly less, around 40-45 minutes.
- When assembling the dish there are two options: if dome-shaped meringues have been made, it is best to crack the tops, placing five or six tangerine segments on top of each if using. The ice cream can now be scooped or scrolled using a warm tablespoon, before sitting on top of the meringue. The syrup with candied fruit can now be drizzled over to finish. The alternative is to simply sit the ice cream and meringue side by side, decorating with segments, if using, and drizzling over the syrup. Whichever you choose, either can be finished with a light dusting of icing sugar, if desired, and perhaps a leaf or sprig of holly.
- 3kg mild-cure gammon
- 1 onion, halved
- 3 tangerines, zest removed with a vegetable peeler
- 4 star anise
- 2l ginger beer
- 3 tbsp honey
- 2 tbsp wholegrain mustard
- small handful cloves
- Put the gammon, onion, tangerine zest and star anise in a large pan. Pour over all but 100ml of the ginger beer and, if necessary, top up with water so the gammon is just covered. Bring to the boil, skim the surface to remove any fat, reduce to a simmer, then cover and cook for 3-3½ hrs or until the meat is tender. When the gammon is cooked, remove it from the pan. Reserve the cooking liquor and use to cook lentils (see 'Goes well with'). Cool, cover and chill at this stage if you want to prepare ahead – bring back to room temp before continuing.
- Heat oven to 220C/200C fan/gas 7. Carefully cut the skin off the gammon, making sure to leave a layer of fat, then lightly score the fat into diamond shapes. Place in a roasting tin lined with foil. Warm the honey, mustard and reserved 100ml ginger beer in a pan and boil until it thickens. Spoon over the fat, then stud a clove into the middle of each diamond. Bake for 20-25 mins or until the glaze has caramelised. If you did prepare ahead, add another 10 mins to the cooking time. Slice and eat warm or cold.
- 4 tbsp olive oil
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 2 red chillies, deseeded, finely chopped
- 2 garlic cloves, finely chopped
- 450g dried Puy lentils, rinsed
- 1.2l hot ham cooking liquor (see 'Goes well with'), plus extra if needed
- juice 6 tangerines, plus zest of 3
- 2 tbsp crème fraîche
- 1 bunch flat-leaf parsley, chopped
- Heat the olive oil in a large saucepan. Add the carrot, onion, celery, chillies and garlic, and cook for 5-10 mins until the veg begin to soften. Add the rinsed lentils. Pour on the hot cooking liquor and two-thirds of the tangerine juice, then bring to the boil. Reduce the heat and simmer for 20-25 mins or until the lentils are tender and most of the liquid has been absorbed. Add a bit more ham liquor if the lentils look a little dry.
- Remove from the heat and stir in the tangerine zest and remaining juice. Season with salt and pepper and allow to cool a little before stirring through the crème fraîche and parsley. Serve warm or at room temperature with the sliced ham.