What would winter be without sacks of oranges and grapefruit? Transform your citrus stash into these tasty recipes

ORANGE ROAST-CHICKEN PIECES
Prep time: 15 minutes
Cooking time: 1 hour
Serves: 4
Difficulty: Easy

INGREDIENTS
For the orange glaze
1 orange, juiced
2 tbsp tomato sauce
1 tbsp sugar
1 tbsp vinegar
1 tsp Worcestershire sauce
For the chicken
8 chicken pieces, on the bone
2 tsp oil
1 tsp paprika
1 tsp dried sage
1 orange, sliced
To serve
4 fresh sage leaves
2 tsp oil

METHOD
For the orange glaze
1. Put all the ingredients in a pot and heat over low heat. Simmer for 10 minutes, until thick.
For the chicken
1. Preheat oven to 180°C. Prepare an oven tray.
2. Place chicken pieces in a bowl and toss with oil, paprika and sage. Season with salt and pepper. Transfer chicken to the oven tray and place orange slices in between the pieces.
3. Cover with foil and bake for 20 minutes.
4. Remove from the oven and pour the glaze over the chicken pieces; mix to coat thoroughly. Return to the oven, covered, for a further 15 minutes, then remove foil and bake, uncovered, for 15 minutes or until cooked through.
To serve
1. Fry sage leaves in hot oil until crispy.
2. Top the glazed chicken pieces with crispy sage before serving.

ORANGE AND GRAPEFRUIT YOGHURT TART
Prep time: 20 minutes
Cooking time: 20 minutes
Fridge time: 1 hour 45 minutes
Makes: 1 tart
Difficulty: Easy

INGREDIENTS
For the crust
1½ packets Tennis biscuits, crushed
1 cup butter or margarine, melted
For the filling
3 tsp powdered gelatine
1 orange, zested and cup juice
reserved
cup milk
¼ cup sugar
2 cups full-cream yoghurt
1 tsp vanilla essence
For the topping
1 orange
1 grapefruit
½ cup water
cup sugar
2 cloves
½ tsp cinnamon
¼ tsp nutmeg

METHOD
For the crust
1. Grease a 24 cm tart tin with non-stick spray.
2. Mix the biscuits and butter together until combined. Press the crust into the
tart tin and refrigerate for 15 minutes.
For the filling
1. Sprinkle gelatine over the orange juice and allow to bloom for 5 minutes.
2. In a pot, heat the milk, sugar and ½ tsp orange zest until it starts to simmer. Remove from heat and whisk in the gelatine.
3. In a large bowl, mix the yoghurt and vanilla together. Whisk in the gelatine mixture until combined. Fill the tart tin and spread evenly. Refrigerate for 1–1½ hours or until set.
For the topping
1. Peel and slice the orange and grapefruit and cut the peel into thin strips.
2. Place the citrus fruit and peel in a large pan, along with the water, sugar, cloves and spices.
3. Bring to the boil over a medium heat, then reduce heat and simmer for 10–15 minutes.
4. Remove the slices and peels from the syrup and allow to cool. Layer on top of the filling.
5. Refrigerate for an additional 5 minutes
before serving.

PULL-APART ORANGECINNAMON ROLLS
Prep time: 20 minutes
Cooking time: 30 minutes
Serves: 4
Difficulty: Easy

INGREDIENTS
For the rolls
2 cups flour
4 tsp baking powder
2 tbsp sugar
½ cup butter
1 egg, beaten
¼ cup water
¼ cup milk
2 tsp orange zest
2 tbsp sugar
1½ tsp cinnamon
For the orange syrup
¾ cup orange juice, freshly squeezed
½ cup water
½ cup brown sugar
2 tbsp butter
1 tsp vanilla essence

METHOD
1. Preheat oven to 220°C and grease a cake tin with non-stick spray.
2. In a medium-sized bowl, sift the flour, baking powder and sugar.
3. Using your fingertips, rub in the butter until the mixture resembles coarse breadcrumbs.
4. Add the egg, water and milk and mix until a sticky dough forms. If the mixture is too dry, add an extra tablespoon of milk.
5. Roll out the dough on a floured surface into a ½ cm thick rectangle.
6. Mix the orange zest, sugar and cinnamon together, sprinkle the mixture over the surface of the dough and roll up into a log shape.
7. Cut the roll into 4–5 cm thick pieces, then place in the cake tin, facing side up. Bake for 12–15 minutes or until golden brown.
For the orange syrup
1. Place the orange juice, water and brown sugar in a pot over medium heat. Bring to the boil, then reduce heat and simmer for 10–15 minutes. Remove from the heat and stir in the butter and vanilla essence.
2. Pour the orange syrup over the hot cinnamon rolls and allow to cool slightly before serving.

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