Don't confuse these with mandrains or tangerines. Oranges are civilisation's oldest cultivated fruit - they are 4,000 years old! Sweet or sour oranges are eaten as fruit or used in jams, jellies, marmalades, punches and cocktails. They may also be used to make exotic desserts, soups, salads and pies.

In this illustrious dessert, very fine pancakes are warmed in a lightly caramelised orange butter sauce, then doused with Cointreau and ignited to flaming glory, ending any repast on a note of unforgettable flourish.

CREPE BATTER
Ingredients:
90 gm plain flour
1 tsp caster sugar
2 eggs, plus 1 egg yolk, lightly beaten
170 ml milk
25 gm clarified butter, melted
Clarified butter, for cooking

SAUCE
Ingredients:
4 white sugar cubes
800 gm oranges
40 gm clarified butter melted
3 tbsps caster sugar
45 ml Cointreau
30 ml brandy

Procedure:
To make the batter, sift the flour into a bowl with a pinch of salt and the sugar. Make a well in the centre, then add the eggs and extra egg yolk. Mix well with a wooden spoon or whisk, gradually incorporating the flour. Combine the milk with 60 ml water and gradually add to the batter. Add the clarified butter and beat until smooth. Cover and set aside for 30 minutes.

2. Melt a little clarified butter in a shallow heavy-based or non-stick pan measuring 15-17 cm across the base. When a haze forms, pour off any surplus butter, leaving a fine coating sufficient to cook one crepe. Tilt the pan and pour a little batter, swirling to coat just the bottom of the pan with a thin layer. Cook for 1-2 minutes, or until the edges are lightly brown. Loosen the edges with a flat-bladed knife or spatula and turn or flip the crepe over. Cook for about 1 minute, then turn onto a sheet of greaseproof or baking paper and cover with a tea towel. Repeat until all the batter has been used up, each time lightly coating the pan with clarified butter.

To make the sauce, rub all the sugar cube sides over the rind of an orange to soak up the oily zest, then crush the cubes with the back of a wooden spoon. Juice the oranges to produce 315 ml liquid. Over gentle heat, melt the clarified butter in a wide shallow pan or frying pan. Dissolve the crushed sugar in the butter, then add the caster sugar. Cook, stirring, for 2 minutes. Slowly add the orange juice, keeping well clear of the pan as the mixture may spit. Increase the heat to medium and simmer until reduced by one third.

Fold the crepes in half, then into triangles. Place them in the orange sauce, slightly overlapping, with their points showing. Tilt the pan, scoop up the sauce and pour it over the crepes to moisten them well.

Cook over low heat for 2 minutes. Turn off the heat and have a saucepan lid ready in case you need to put out the flame. Pour the Cointreau and brandy over the sauce without stirring. Immediately light the sance with a match, standing well back from the pan. Serve the crepes on warmed plates. Fresh vanilla ice cream is a lovely accompaniment.

Ingredients:
1/2 bunch spinach
4 spring onions, chopped
1/4 cup toasted flaked almonds
2 oranges, peeled and segmented
2 tbsps olive oil
1 tbsp vinegar
1 tbsp lemon juice
Freshly ground black pepper, to taste
1 pinch dry mustard

Procedure:
Wash the spinach and remove stalks. Shred and drain in a colander. Mix together the spinach, spring onions and almonds. Place on a serving dish. Arrange the sliced oranges over the spinach. Whisk together the oil, vinegar, lemon juice, pepper and mustard and pour over the salad. Chill for 1 hour before serving.

Ingredients:
4 eggs separated
100 gm caster sugar
Finely grated rind of 2 medium-sized oranges
Juice of 1/2 medium-sized orange
65 gm ground almonds
15 gm plain flour, sifted
150 ml double cream
1 tbsp Grand Marnier
Fresh rosebuds, to decorate (optional)

Procedure:
Whisk the egg yolks and 75 gm of the sugar with the orange rind and juice until thick and pale. Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold 40 gm of the ground almonds and the flour into the egg-yolk mixture alternately with the egg whites.

Transfer the mixture to a 13 x 9 inch Swiss-roll tin lined with baking parchment and bake in a preheated 180 degree C/350 degree F/gas mark 4 oven for about 25 minutes, until just firm to the touch. Place a sheet of baking parchment on one side of a dampened teatowel, sprinkle it with the remaining ground almonds and invert the cooked sponge on to the paper. Cover with the bother half of the teatowel and leave to go cold. Remove the lining paper.

Whip the double cream with the Grand Marnier until stiff, then spread it over the sponge in an even layer. Starting at a short end, roll up the sponge to make a neat roll. Trim the edges to neaten them and serve decorated with fresh rosebuds, if desired.

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