Quick & Easy

SATSUMAS

FRUIT SALAD Serves 2

1. In a pan, gently heat 150ml cream sherry, 75g granulated sugar, 1 pared strip of lemon and satsuma rind and juice of ½ a lemon. Stir to dissolve sugar. 2. Bring to the boil. Simmer for 3 mins until syrupy. Add a little more lemon juice to thin if needed. Strain into a jug (discard citrus rind) and cool. 3. Peel 3 satsumas. Halve. Arrange on a plate with 2 halved figs, 2 tbsp shelled pistachios, 100g pomegranate seeds. 4. Drizzle with cooled syrup to serve. Garnish with mint leaves.

CHOC ORANGE TART Serves 10

1. Melt 50g milk chocolate and ½ tsp coconut oil. Dip satsuma bits half in. Sprinkle desiccated coconut over. Chill on a plate. 2. Grease a 23cm loose-bottom fluted tart tin with 1 tsp oil. 3. Mix 250g crushed chocolate digestives and 75g melted butter. Press into tin. Chill. 4. Bring 225ml double cream to boil. Pour cream over 200g dark and milk chocolate. Stir until glossy. Spread 3 tbsp marmalade over tart base. Pour in chocolate mix. Chill. Decorate with the satsumas.