10 ways with oranges: easy puds, spicy sprouts and more...

Zesty Pud

Crush 250g/9oz digestive biscuits into crumbs and mix with 100g/3½oz melted butter. Press into a lined 23cm/9in springform tin. Place 2 x 300g cartons soft cheese, 100g/3½oz icing sugar, ½tsp vanilla extract, juice 1 clementine and grated zest 3 clementines in large bowl, and beat together till smooth. Add 200ml/7fl oz double cream and whisk for a few mins till thick. Spoon over biscuit base, smooth, and set in fridge overnight. To decorate, peel 2 clementines and slice - arrange over cheesecake and dust with icing sugar.

Spicy sprouts

Trim and halve 500g/1lb 2oz sprouts. In a large pan with a lid, heat 1tbsp olive oil and a knob of butter till bubbling. Add sprouts, ½tsp chilli flakes, ½tsp dried thyme and juice 1 orange. Stir together, turn down heat, put on lid and cook, stirring occasionally, for 15mins, or till sprouts are cooked through. Season and serve.

Easy mousse

In a pan, heat 300ml/10fl oz double cream, 150ml/5fl oz milk, zest and juice 1 orange, and 4 crushed cardamom pods till almost boiling. Remove from heat and infuse for 10mins. In a bowl, whisk together 4 egg yolks and 50g/2oz caster sugar till thick and pale. Strain cream mixture, whisk into eggs, then add 200g/7oz melted plain chocolate. Mix well and divide between 8 glasses. Chill overnight to set.

Zingy carrots

Place 750g/1lb 11oz Chantenay carrots in a roasting tin. Toss with 2tbsp olive oil and 2tsp cumin seeds. Roast in oven heated to gas mark 4/ 180°C (160°C in a fan oven) for 20-30mins. Remove from oven and toss with zest and juice 1 orange, then return to oven for another 20-30mins to finish.

Rich sauce

In a pan, heat 1tbsp sesame oil, then add 1 crushed clove garlic, 1 chopped red chilli, 2tsp grated ginger and cook for a couple of seconds before stirring in ½tsp Chinese 5 spice, 6tbsp (or a 227g jar) cranberry jelly, and juice and zest 1 orange. Heat and stir till jelly is dissolved then bring to boil and cook for a few mins. Season and stir in 2tsp soy sauce and lemon juice to taste, before serving with roast duck or pork.

Clementine cocktail

In a cocktail shaker, mix 50ml/2fl oz clementine juice, 100ml/4fl oz vodka and 2tbsp Cointreau with ice. Shake and strain into 2 glasses and serve.

Boozy jelly

Slice the top from 4 oranges and scoop out the flesh into a sieve, squeezing out juice. Place cubes of 1 x 135g packet of orange jelly into a jug and make up to 300ml/10fl oz with boiling water. Stir in 4tbsp orange liqueur, and make up to 550ml/19fl oz with reserved orange juice, plus extra if needed. Pour into orange shells and set overnight in fridge.

Fruity salad

Make a dressing with 1tbsp olive oil, 1tbsp white wine vinegar and 1tsp Dijon mustard. Peel, segment and chop 4 clementines. Mix with 2 thinly sliced bulbs fennel, 1 sliced head chicory, 100g/ 31⁄2oz rocket and 200g/7oz cubed soft blue cheese. Toss with dressing and season to serve.

Tasty couscous

Add zest 1 orange to 250g/9oz couscous and prepare as pack instructions. Stir in 1 segmented and chopped orange, 200g/7oz cooked shredded chicken, handful chopped mint and parsley, 100g/3½oz cubed feta cheese and 1 small chopped red onion. Season and dress with juice 1 orange and 1tbsp each olive oil and lemon juice.

Sweet dessert

Peel and remove pith from 4 oranges and 4 clementines, then slice and arrange on a serving platter. Scatter over 50g/2oz chopped pecan nuts, 2tbsp maple syrup and 1tsp cinnamon. Serve with Greek yoghurt.

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