Fruit kebabs
Recipe by:
JAZZYCHAZZY
A delicious dessert for a summer BBQ! I used to make fruit salads but I know prefer these much more! You can make it for as many people as you like!
Orange Lemon Upside-Down Cake
Recipe by:
INGRIDEVOGEL
This is a very moist and sticky orange, lemon and poppyseed cake. If possible, don't change anything because it works very well. I have made this cake numerous times and it is well worth it. If you have a juicer you can make your own orange juice and it will taste even better.
Fresh Citrus Salmon
Recipe by:
GRENEL
A fresh Atlantic salmon fillet with a tangy balsamic and citrus drizzle.
Fresh Fruit Trifle
Recipe by:
SHANNON_B
Easy yet so delicious, this fresh fruit trifle combines my favourite trifle recipes to create a mouthwatering dessert. Use any fruits you wish - such as mangos or raspberries - to create your own culinary delight.
Banana scrummy
Recipe by:
bella
Fantastic for kids and adults alike. Great for the BBQ.
Jamaican BBQ chicken
Recipe by:
Cathy Anderson
An easy homemade Jamaican jerk sauce of soy, lime, orange juice and lots of spices makes a mouthwatering marinade for barbecued chicken.
Cuban Pork Roast
Recipe by:
Christine L.
Perk up pork with an overnight spicy-citrus marinade. Lightly toasting the cumin seeds and peppercorns in a dry pan turns up the heat on this full-flavoured roast. Serve with black beans and rice for a true Cuban-inspired meal.
Ginger and Orange Salmon
Recipe by:
onassis75
A favourite in our house and an easy way to get everyone to eat more fish. Salmon is marinated in a mixture of soy sauce, brown sugar, orange juice, spices and fresh ginger, then grilled.
Authentic Arawak BBQ Sauce
Recipe by:
Wesley Murks
This is a West Indian marinade that's been used for generations. It's best suited for fish and game, but I also like it on chicken and pork. Make sure you adjust the amount of chillies to your taste. Also, I sometimes replace the orange juice with marmalade for a sweeter marinade.
Date and walnut flapjacks
Recipe by:
Azmina Govindji
Flapjacks are a favourite sweet treat for lunchboxes as well as for coffee or teatime. The modern streamlined version here uses less butter than usual, and adds dates for natural sweetness as well as walnuts and sunflower seeds for extra texture. The result is both nutritious and delicious.
Cape gooseberry and apple crumble
Recipe by:
Norma MacMillan
Cape gooseberries, also known as physalis or Chinese lanterns, add a pleasing sharpness to apple crumble, while the fruit juice and dried blueberries bring natural sweetness. Rolled oats and chopped nuts give an appealing crunch to the crumble topping, which is made with less sugar than most recipes suggest.
Turbot with sauce maltaise
Recipe by:
Norma MacMillan
Simply poached turbot is perfect with this lower-fat version of a classic hollandaise-style sauce flavoured with blood oranges. Serve with steamed new potatoes, mange-tout and baby corn.
Orange, sultana and walnut bread
Recipe by:
Norma MacMillan
Inspired by Danish pastries, this bread is sure to become a breakfast or brunch favourite (and no one will suspect it's so low in fat). It's also wonderful with a cup of tea mid-afternoon.
Chicken with rosemary and orange sauce
Recipe by:
Norma MacMillan
There's no denying that skinless chicken breast is the most versatile and healthy of meats. Try this herb and citrus pan sauce for a chicken dish with minimal fat and maximum flavour.
Sticky spare ribs
Recipe by:
Norma MacMillan
Here pork spare ribs are simmered first to tenderise the meat and to remove some of the fat, before being roasted in a deliciously sticky orange and mustard glaze. Choose the meatiest ribs you can find. When serving them, remember to put out finger bowls and plenty of napkins for cleaning sticky fingers.
Sweet and sour vegetables with tuna
Recipe by:
Maggie Pannell
Packed with healthy fresh vegetables, this piquant Chinese-style dish is the perfect way to enjoy fresh tuna steaks.
Courgette Orange Bread
A delicious recipe for when courgettes are in season. I like to freeze grated courgette in 150g portions so that I can make it throughout the winter. I also substitute up to 175g wholemeal flour for some of the plain flour.