Baked Fish with orange and herb crust

Preparation time: 10 minutes.

Cooking time: 12-15 minutes

Serves 4

Ingredients:

4 boneless, skinless cod fillets about 140g/5oz each

2 tbsp olive oil, plus extra for greasing

8 slices white bread (no crusts)

small handful fresh parsley

finely grated zest of 1 orange

1 small red chili, seeded and finely chopped

buttered potatoes and orange wedges, to serve.

Method:

Preheat the oven to 220C/Gas7.

Put the fish fillets on a lightly oiled baking sheet.

Tear the bread into the food processor, then sprinkle in the parsley, salt and pepper and process until finely chopped. Tip the crumbs into a bowl and stir in the oil, orange zest and chili. Press the mixture on top of the fish fillets. Bake for around 12 minutes, until the fish is cooked and the topping is golden. Serve with potatoes and orange wedges.

Orange Rice Stuffing

Cooking time: 15 minutes

Serves 4-6

Ingredients:

2 tablespoons finely chopped onions

1 oz butter or margarine

2-3 large oranges

3oz medium or long grain rice

stock seasoning

1 teaspoon chopped sage

Method:

Toss the onion in the hot butter or margarine. Grate the rind from the oranges and squeeze out the juice.

Add the rind to the onion then the rice and mix well. Measure the juice and add enough stock to give 1 pint. Pour over the rice, add seasoning and sage. Bring to a boil and simmer steadily in an uncovered pan for about 10 minutes until the rice is nearly tender and has absorbed all the liquid. This is a great stuffing for fish, duck or pork.

Baked Snapper from Whispering Bamboo Cove Resorts, St Thomas

Ingredients: According to Aubrey Douglas, you need Scotch Bonnet pepper, escallion, onion, garlic, salt.

Method: Combine all ingredients and rub fish with some before stuffing fish with the rest. Fish is steamed in foil for fifteen to twenty minutes and served on a bed of steamed callaloo. Garnish with limes and whole Scotch Bonnet peppers.

Chunky Sweet Marmalade

Preparation:20 minutes

Cooking time: 21/2 hours

A mixture of sweet oranges and lemons gives this

marmalade the characteristic sharpness you expect.

Makes about 2.7kg/6lbs.

1kg/2lb 4oz oranges

3 lemons

2.25litres/4 pints water

1.8kg/4lb.sugar, warmed. Warming the sugar allows it

to dissolve faster. Tip it into a heatproof bowl and

warm in the oven on its lowest setting for about 15 minutes.

Method:

Cut all the fruit in half and squeeze out the juice,

removing and keeping the pips and any excess pith. Pour the juice into a large heavy based pan. Put the pips and pith on a square of muslin and tightly tie into a bag using a long piece of string. Cut the orange and lemon halves into smaller pieces and chop well in the food processor, adding a little of the measured water if necessary. Put all the processed fruit into the pan and tie the muslin bag to the pan handle so that it rests on the fruit. Pour in the water and bring to the boil. Simmer uncovered, stirring occassionally, for 11/2-2 hours, or until the skins are very soft. The mixture should have reduced by about one-third. Lift out the bag and squeeze all the juice into the pan, using a pair of tongs.

Discard the bag. Tip the warmed sugar into the mixture

and stir over a low heat until it has completely dissolved. Increase the heat and boil rapidly, without stirring, for about 15 minutes or until the marmalade reaches setting point. To test for this, take the pan off the heat, spoon a little marmalade, onto a chilled plate and put it in the fridge until cold. It is ready when it wrinkles when pushed with a finger. Skim off any scum from the surface, then pour marmalade into warmed sterilised jars, to within 3mm/1/8in of the tops. Tightly seal the jars. Will keep for up to a year.

Orange Cake

Preparation time: 15-20 minutes

Baking time: 25-30 minutes

1 medium orange about 175g/6oz

175g/6oz light brown sugar

175g/6oz butter softened

3 eggs

175g/6oz self raising flour

1/2 teaspoon bicarbonate soda

icing sugar for dredging

Method:

Preheat the oven to 190C

gas /5 oven 170C.

Grease and base line a 23cm/9 in round 5cm/2in deep cake tin. Cut the whole orange -skin, pith, flesh, the lot into pieces. Remove any pips, then whizz the orange in a food processor to a finely chopped puree. Tip the butter, sugar, eggs, flour, bicarbonate of soda into the processor and whizz for 10 seconds, until smooth. Pour into the prepared tin and smooth the top. Bake for 25-30 minutes, until the cake is risen and brown. Allow to cool in the tin for 5 minutes before turning out onto a wire rack. Dredge thickly with icing sugar.