Cheat’s Crêpes Suzette

Cheat's Crêpes Suzette

I call these Cheat’s Crêpes Suzette because they aren’t flambéed just before serving. The crêpes with orange segments in orange sauce flavoured with Cointreau still make them sublime. (To flambé them, just follow the last steps of the method.)

Cheat's Crêpes Suzette

4 –6 servings
  • Preparation time: About 30 minutes
  • Standing time: 20 minutes
  • Cooking time: About 25 minutes

  • Ingredients
  • For the crêpes
  • 115 g (4 oz) plain/all-purpose flour (1 cup less 1½ tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 240 ml (8 fl oz) semi-skimmed/partly skimmed milk (1 cup) mixed with 60ml (2 fl oz) water (¼ cup)
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • For the orange sauce
  • 55 g (2 oz) icing/powdered sugar (½ cup)
  • 3 small oranges
  • 85 g (3 oz) butter (3 tbsp, or ³⁄₈ stick)
  • 1 tbsp Grand Marnier or Cointreau


  • You will also need a 25cm (10 inch) heavy gauge aluminium frying pan/skillet.

  • Method
  • Sift the flour and salt into a large mixing bowl.

  • Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour, gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from the sides of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Set aside for 20 minutes.

  • Meanwhile prepare the sauce. Squeeze the juice from one orange into a small pan and add the icing/powdered sugar. Stir to dissolve and then add the butter. Gently heat to melt the butter and then simmer for 2 minutes. The mixture will thicken slightly. Set the pan to one side.

  • Zest the two remaining oranges and put the zest to one side.

  • Now remove all the pith from the 2 oranges, separate into their segments and remove any pips. Cut each segment into three.

  • Preheat oven to 130°C (250°F) (gas ½) and place five plates in the oven to warm.

  • Meanwhile melt the butter. Spoon 2 tablespoons into the batter and whisk it in. The remainder will be used to smear the pan (skillet) between cooking each pancake using a wodge of kitchen paper.

  • To prepare for cooking the crêpes:

  • Get the pan really hot, then turn the heat down to a medium setting.

  • Use about 2 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan/skillet in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan/skillet in the centre and then pour it in. As soon as the batter hits the hot pan/skillet, lift the pan/skillet and tip it round from side to side to get the base evenly coated with the batter. If there are any holes, just fill them in with extra batter using a teaspoon. It will take less than a minute to cook. Lift the edge with a palette knife to check the underside is golden.

  • Now flip the crêpe over. The other side will need less time to cook. Then slide it out of the pan onto a warmed plate.

  • Continue until there are 12 crêpes. Overlap them on the warmed plate as you go, keeping them warm in the oven, covered loosely with foil.

  • Pour the sauce into the pan/skillet and warm through. Add the zest and 1 tablespoon of the liqueur.

  • Then fold the crêpes into quarters, placing a few orange segments in each one. Add the crêpes to the pan along with any remaining orange segments.

  • Cook for 2 minutes to heat the crêpes through.


  • If you want to flambé the crêpes just follow the steps below.

To flambé the crêpes

  • This is done just before serving the crêpes. First mix together 3 tablespoons of Grand Marnier and 3 tablespoons of brandy. Then pour them into the pan and set the sauce alight. This has to be done very quickly or the alcohol will evaporate and won’t light. Carefully swirl the pan around so that the sauce flames evenly. Serve when the flames have extinguished. Be very careful when doing this.
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Updated: March 9, 2020

Coated Chicken with Peppers

Coated Chicken with Peppers

A chicken dish that can be barbecued or popped under the grill/broiler for just 10 minutes.

Chicken fillets are coated with oregano, garlic and sundried tomato in olive oil that makes it super tasty. Just serve with a green salad and crusty rolls.

Coated Chicken with Peppers

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the chicken and peppers
  • 4 boneless chicken breasts, skinned
  • 2 garlic cloves, finely chopped
  • 55 g (2 oz) sundried tomato paste (¼ cup)
  • 2 tsp olive oil
  • 2 tsp chopped oregano leaves
  • salt and freshly milled black pepper
  • 2 Romano peppers/long red or shepherd peppers

  • For the salad dressing
  • 115 g (4 oz) Mary Berry’s Special Mustard Dressing/Walden Farms Honey Dijon Dressing or one similar (⅓ cup)
  • tsp runny/liquid honey
  • 1 small orange, juice only
  • To serve
  • A green salad and crusty rolls

  • Method
  • Preheat the barbecue or grill/broiler.

  • Slice each chicken fillet in half to make 2 thinner fillets.

  • Now stir together the garlic, tomato paste, olive oil, oregano, and seasoning and spread over both sides of the chicken.

  • Halve the peppers lengthways, deseed and then cut into thin strips.

  • Whisk together the dressing with the honey and orange juice, and stir through the salad.

  • Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.

  • After the first 5 minutes of cooking the chicken, add the pepper strips to the barbecue or grill/broiler and cook for about 5 minutes, turning them a couple of times. They should be just soft but not blackened.

  • Divide the peppers amongst 4 plates, top each with 2 pieces of chicken and serve with the salad and crusty rolls on the side.
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Updated: July 16, 2019

Baked Apple and Orange Pudding

Baked Apple and Orange Pudding


Apple slices are baked within an orange-flavoured moist sponge and then dredged with icing/powdered sugar to serve.


4 servings
  • Preparation time: 25 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 2 Bramley cooking apples or 2 large apples suitable for cooking
  • 55 g 2 oz butter (¼ cup, or ½ stick)
  • 115 g 4 oz caster/superfine sugar (½ cup + 1 tbsp)
  • 1 medium orange zest and juice
  • 2 eggs large (U.K.)/extra large (N.A.), separated
  • 55 g 2 oz self raising/self rising flour (⅓ cup + 1 tbsp)
  • ½ tsp ground cinnamon
  • 300 ml 10 fl oz milk (1¼ cups)
  • icing/powdered sugar for dredging

  • You will also need a 23cm 9 inch round, shallow baking dish

  • Method
  • Preheat the oven to 190°C (375°F) (gas 5)

  • Cream the butter, sugar, and orange zest together until light and fluffy. Then beat in the egg yolks. Next fold in the flour and cinnamon.

  • Stir in the milk and orange juice until well combined. The mixture will tend to curdle at this stage but don’t be concerned.

  • Whisk the egg whites until just before they reach the soft peak stage, then gently fold into the mixture.

  • Put to one side while preparing the apples.

  • Peel the apples and core with an apple corer to keep them whole. Then thinly slice crossways and layer them in the baking dish in circles.

  • Now pour the pudding mixture over the apples.

  • Place the dish on a baking tray and bake above the centre of the oven for about 40 minutes until the top is set and golden in colour.

  • Dredge with icing/powdered sugar just before serving.
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Chicken in an Orange and Ginger Sauce

Chicken in an Orange and Ginger Sauce


Breasts of chicken are marinated and then baked in a zesty sauce of orange, ginger, garlic, olive oil and honey.


4 servings
  • Hands on time: 15 minutes
  • Marinading time: 30 minutes–1 hour
  • Cooking time: 35 minutes

  • Ingredients
  • 1 orange zest and juice
  • 2 garlic cloves crushed
  • 5 cm 2 in piece of ginger, peeled and grated
  • 2 tbsp runny /liquid honey
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 4 chicken breasts skinned

  • To serve
  • roasted baby potatoes and seasonal vegetables
  • recipe for the potatoes, below

  • You will also need a shallow baking dish large enough to take the chicken pieces in one layer.

  • Method
  • Zest the orange and put it along with the juice in the baking dish. Stir in the garlic, ginger, honey, and olive oil until combined. Add the seasoning.

  • Make three slits in the top of each chicken breast and turn them in the marinade. Cover the dish and leave to marinade for at least 30 minutes.

  • Preheat the oven to 200°C (425°F) (gas 6).

  • Baste the chicken with the marinade, cover with foil, and bake for 25 minutes. Remove the foil, turn the chicken and bake, uncovered, for a further 10 minutes.

  • Roasted baby potatoes
  • Put the potatoes in a bowl and add olive oil (1 tablespoon oil per 450g (1 lb) (about 8) potatoes). Season well. Then toss to coat the potatoes.

  • Transfer to a roasting tin/pan and roast for 35 minutes (same temperature as the chicken dish), turning occasionally until tender.
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Updated: March 25, 2018

Orange Baked Sponge Pudding with Raspberry Jam

Orange Baked Sponge Pudding with Raspberry Jam


A sponge pudding to fill the family on those cooler days. Individual, light sponge puddings flavoured with orange and topped with raspberry jam.


4 servings
  • Preparation time: About 20 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 115 g 4 oz butter, softened, (½ cup, or 1 stick) plus extra for greasing
  • 4 tbsp raspberry jam
  • ½ medium orange
  • 55 g 2 oz caster/superfine sugar (¼ cup + 1½ tsp)
  • 1 egg large (U.K.)/extra large (N.A.), beaten
  • 115 g 4 oz self raising/self-rising flour, sifted (⅔ cup + 2 tbsp)

  • You will also need 4 x 175ml 6 fl oz (1 cup) pudding basins or similar small rounded dishes
  • and a deep sided tin/pan large enough to hold the four basins.

  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Grease the four pudding basins and put 1 tablespoon of jam in the bottom of each. Set aside.

  • Grate the zest from the orange and put to one side. Then squeeze out the juice and pour into a small jug.

  • Now beat the zest into the butter using an electric hand mixer.

  • Add the sugar and beat until light and creamy.

  • Then gradually whisk in the egg.

  • Fold in the flour, adding sufficient orange juice to give a soft dropping consistency. This is best done one tablespoon at a time.

  • Alternatively, use a free-standing mixer. Mix all the ingredients together, except for the orange juice. Then add the orange juice, one tablespoon at a time, until a soft dropping consistency is reached.

  • Divide the mixture amongst the four basins and smooth the tops.

  • Now butter four pieces of foil, each large enough to cover the basins and fold over the sides. Put the covered basins in the tin/pan and pour in enough boiling water to come halfway up the sides of the basins. Bake for 40 minutes until the tops of the sponges spring back when lightly pressed.

  • Carefully lift the basins out of the water. Run a small palette knife round the edge of the sponges, then turn them out onto four plates or dessert bowls.

  • Serve with cream or custard (optional).
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Updated: July 27, 2019

Salmon Fillets in an Orange Butter Sauce

Salmon Fillets in an Orange Butter Sauce


A very simple fish dish that takes less than 15 minutes to prepare and 20 minutes to cook. Salmon fillets are baked with freshly squeezed orange juice and dotted with butter. The result – a lovely buttery orange sauce to complement the salmon.


4 servings
  • Preparation time: 10–15 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 4 x 170g 6 oz salmon fillets, skinned
  • 2 large oranges
  • 55 g 2 oz butter (¼ cup, or ½ stick)
  • salt and pepper
  • fresh dill to garnish

  • To serve
  • This dish is good served with Creamy Garlic Potatoes recipe below and fine green beans.
  • If accompanying the salmon with the Creamy Garlic Potatoes prepare the potatoes first. Then, when they have gone in the oven, prepare the salmon. Put the salmon in the oven 10 minutes after the potatoes have gone in. Everything will then be ready at the same time.

  • Equipment
  • an ovenproof dish well greased

  • Method
  • Preheat the oven to 200°C (400°F) (gas 6).

  • Lay the salmon fillets side by side in the ovenproof dish. Dot with the butter and pour over the juice of 1 orange, then season.

  • Cover with foil and bake on the middle shelf of the oven for about 20 minutes, until salmon is firm to the touch.

  • To serve
  • Thinly slice four pieces from the second orange, then cut each slice with one cut from the centre to the edge. Twist either side of the cut in opposite directions and place each one along the top of each fillet. Garnish with dill and serve with the orange butter sauce poured over the fish.
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Updated: June 4, 2017


Salmon Fillets in an Orange Butter Sauce


4 servings
  • Preparation time: 15 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 900 g 2 lb potatoes, peeled and cut into even sized pieces (about 6 medium potatoes)
  • 4 garlic cloves peeled
  • 300 ml 10 fl oz double cream/whipping cream (1¼ cups)
  • salt and pepper

  • Equipment
  • a large sized ovenproof dish

  • Method
  • Preheat the oven to 200°C (400°F) (gas 6).

  • Place the potatoes in a pan of water and bring to the boil. Reduce the heat and simmer for 10 minutes. Drain and leave in the pan for a couple of minutes to dry. Slice thickly.

  • Spread evenly over the base of the ovenproof dish and season. Add the whole garlic cloves and pour over the cream.

  • Cover with foil and bake in the oven for 20 minutes. Remove the foil, return to the oven for a further 10 minutes until the tops of the potato are starting to brown.
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Updated June 4, 2017

Hot Orange Chicken

Hot Orange Chicken


Chicken breasts are marinaded in a garlic, orange and wine sauce with wholegrain mustard and Tabasco to give it a kick. The marinading is well worthwhile as is produces succulent chicken breasts with lots of flavour.


4 servings
  • Preparation time: 15 minutes
  • Marinading time: 24 hours and overnight
  • Cooking time: 20 minutes

  • Ingredients
  • For the marinade
  • 2 oranges zest and juice
  • 60 ml/2 fl oz dry white wine
  • 2 tbsp wholegrain mustard
  • 3 sprigs fresh rosemary
  • 2 tsp Tabasco sauce
  • 2 garlic cloves skin removed

  • 4 boned chicken breasts skinned

  • Method
  • Put all the ingredients for the marinade into a jug or small bowl and stir well to combine. Cover and refrigerate for 24 hours.

  • Prick the chicken with a fork and place in a single layer in a shallow dish so they fit snugly. Pour over the marinade, cover and refrigerate overnight.

  • These can then be either grilled/broiled or barbecued.

  • If using a grill/broiler, turn to a low heat then cook the chicken for 10 minutes on each side, basting each side well with the marinade.

  • Serve with vegetables of your choice.
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Salmon Fillets in a Tangy Sauce

My favourite fish was there at the fish counter – Wild Pacific Salmon. The best salmon there is.

We only have a chance to buy it fresh for such a short time, so I make the most of it while I can. This recipe is very quick and adding orange gives it a lovely tangy flavour.


Salmon Fillets in a Tangy Sauce


A delicious salmon dish that is just right for summer.

Salmon fillets are briefly marinated in an orange sauce and then grilled/broiled. They are served with buttery baby potatoes and a vinaigrette dressed salad.


4 servings
  • Preparation time: 25 minutes
  • Marinading time: 10 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 2 oranges
  • 3 tbsp vinaigrette salad dressing
  • 1 tbsp runny/liquid honey
  • 680 g 1 lb 8 oz salmon fillet, skinned and sliced into four pieces
  • 680 g 1 lb 8 oz baby potatoes, scrubbed
  • knob of butter

  • To serve
  • A green salad

  • You will also need a shallow heatproof dish that will take the salmon in a single layer.

  • Method
  • Squeeze the juice from one of the oranges into a small bowl. It should yield 6 tablespoons of juice.

  • Add the salad dressing and honey and whisk well to combine. Pour into the dish.

  • Now lay the salmon fillets in the dish and spoon over the marinade. Leave for 10 minutes.

  • Preheat the grill/broiler to low.

  • Bring a little water to the boil in the base of a steamer and then steam the potatoes for 15 minutes, or until tender.

  • Meanwhile, cut the second orange into 8 thin slices.

  • Lay 1 slice on each piece of salmon. Make a single cut in the remaining 4 slices from the edge to the centre and put to one side.

  • Place the salmon under the grill for 12–15 minutes until it is cooked through. (Don’t have the dish too close to the heat.) The juice from the orange slices will seep into the salmon.

  • Now prepare the salad. Drizzle the salad with more of the vinaigrette dressing and toss.

  • Drain the potatoes, add a good knob of butter to the pan, and toss to coat.

  • Transfer the salmon pieces to 4 plates, discarding the orange pieces, and spoon over any juices remaining in the pan.

  • Decorate each piece of salmon with the reserved orange slices, twisting them at the cut edge.

  • Serve with the buttered baby potatoes and salad.
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Updated: July 27, 2019

Real Orange Jelly

Real Orange Jelly


Real orange jelly is simple to make and full of flavour. All you need is orange juice, a lemon, a little sugar and gelatine. Decorate it with slices of orange and serve for a refreshing dessert.


4 servings
  • Preparation time: About 20–25 minutes
  • Standing time: 30 minutes
  • Refrigeration time: At least 5 hours or overnight

  • Ingredients
  • 140 ml/5 fl oz water
  • 50 g/2 oz caster sugar/fine white sugar
  • 1 lemon
  • 4 –5 oranges or
  • 1 orange plus 425ml/15 fl oz orange juice from a carton without pulp
  • powdered gelatine enough to set 565ml/20 fl oz of liquid
  • orange slices to decorate

  • Equipment
  • 565 ml/1 pint/20 fl oz jelly mould

  • Method
  • Thinly pare the rind from the lemon and one orange and place in a saucepan with the water and sugar. Over a medium-low heat stir to dissolve the sugar and then bring to the boil. Remove from the heat, cover and leave to infuse for 30 minutes.

  • Meanwhile, squeeze the juice from the lemon into a large bowl.

  • If using the whole oranges, squeeze out the juice until there is 425ml/15 fl oz and add to the lemon juice. If using a carton of orange juice, add 425ml/15 fl oz to the lemon juice.

  • Strain the sugar syrup into the bowl and stir into the juices.

  • Dissolve the gelatine. Follow the instructions on the packet of the gelatine to set 20 fl oz of liquid. Then thoroughly stir the gelatine into the orange mixture until evenly distributed.

  • Wet the jelly mould, pour in the jelly and refrigerate for at least 5 hours, or overnight, until firmly set.

  • To serve, dip the jelly mould up to the rim in very hot water for 5 seconds, place a flat serving plate on top of the mould, then invert the mould and plate together. Holding both plate and mould firmly together, give the jelly a good shake to free it from the mould. Remove the mould, then decorate the jelly with oranges slices.
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