Oranges in Spiced Orange Syrup

I wanted a simple dessert to follow a curry and have a load of oranges in my fridge, so I rustled up this! It's just sliced oranges in a lightly spiced syrup with a few nuts and berries, but looks rather pretty. This seems a very summery recipe, though actually it's peak orange season in the UK right now!

Save the spiced orange syrup, it's great on pancakes, ice cream or any number of other desserts.

• 1-2 oranges per person (depending on size)
• 1 cups sugar
• 1 cup water
• 5 cardamom pods
• 2 star anise
• A few black peppercorns
• 1 cinnamon stick
• Handful of frozen red berries
• Handful of pumpkin seeds or pistachio nuts, toasted and chopped

1. With a potato peeler, remove the zest from 2 oranges and reserve. Remove the rest of the peel with a sharp knife, and cut the fruit into slices.
2. Add the water to a small pan, bring to the boil and add the sugar, stirring until it dissolves.
3. Add the zest and spices and simmer for 15 or so minutes, it should be a rich and glossy consistency but still runny.
4. Place the sliced oranges in a bowl, pour over the hot syrup including the zest and spices. Cover and leave the oranges to steep for an hour or so, or overnight in the fridge.
5. For decoration, fish out a few longish pieces of peel and shred into thin strips. Toss in caster sugar and dry in the oven for about 30 minutes on a low setting, until crisp.
6. To serve, place 5-6 slices on plate with scoop of ice cream and a scattering of nuts and berries, and spoon over some of the syrup. Top with the candied peel.

Variations

Use any combination of spices you like - cloves, ginger and added lemon peel also work. Sliced ruby grapefruit would also work as a substitute for the oranges, if you're feeling daring.

A glug of dark rum or Campari add nice boozy notes to this dessert - add a splash to the syrup at the end when it's still hot, before pouring over the fruit.

Smoky Bean Soup

The winter's biting at this time of year, and there's nothing better to keep warm than a hearty, colourful soup. Having half a pot of cold Lapsang souchong left over in my teapot I experimented with using it in this recipe, and I was pleasantly surprised at how it adds a lovely smokiness and depth of flavour!

Use any kind of common beans - haricot, pinto or kidney beans - either in a can or soaked and boiled until they're just slightly soft. I buy a big bag of dried pinto beans from a local shop, they're cheap and look pretty with their mottled red and white skins. Chop the vegetables roughly for a chunky soup, or smaller for a finer soup. Adjust your cooking time for the size of vegetables.

• 450g can of beans
• 2 red peppers, chopped
• 2 sticks celery, chopped
• 1 leek, sliced
• 3 carrots, roughly chopped
• 1 red onion, chopped
• 500 ml strongly brewed Lapsang souchong tea
• 2 tsp good vegetable stock powder
• 1 can chopped tomatoes
• 1/2 tsp chilli powder or flakes
• 1 tsp thyme
• A handful of sweetcorn

1. Splash some oil in a large saucepan and fry the onions for a few minutes before adding the other vegetables, apart from the sweetcorn. Fry on a gentle heat for about ten minutes, stirring.
2. Add the tomatoes, tea, chilli, thyme and sweetcorn. Stir and simmer for about twenty minutes. If the vegetables aren't quite covered add some water.
3. Taste for seasoning and to check the vegetables are soft and fully cooked through.
4. I like a nice thick soup but add water if you want a thinner consistency.
5. Serve with a scattering of parsley and a bit of grated cheese. Guaranteed to keep out the cold!

Variations

Rather than brewing the tea, grind two teaspoons of loose leaf Lapsang souchong to a fine powder using a grinder, or pestle and mortar. Add this directly to the soup, with the equivalent amount of water.