Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Learn to make candied Seville oranges Christine Mcfadden
Seville oranges cookery classes South West
Seville Orange Ice Cream recipe Christine Mcfadden

Candied Seville Orange Peel in Syrup

Use this for Seville Orange Ice Cream or trickle the syrup over sponge cake or creamy desserts. The chopped peel makes an excellent garnish. Allow a day or so for soaking.
Makes about 275ml

Seville orange peel thinly pared without pith, 225g (10–12 oranges)
sugar 450g
lemon juice of ½

1) Slice the pared peel into thin strips. Put in a saucepan and cover with water. Boil for 30 minutes, then drain.

2) Tip into a bowl and cover with fresh water. Leave to soak for 12–24 hours, changing the water three or four times. Drain and set aside.

3) Put the sugar and lemon juice in a saucepan with 450ml water. Slowly bring to the boil, stirring to dissolve the sugar. Boil hard for about 7 minutes or until the bubbles look syrupy.

4) Add the drained peel. Simmer gently for 15 minutes, without stirring, until slightly translucent.

5) Allow to cool, then pour into a clean screw-top jar and store in the fridge.

Seville Orange Ice Cream

This ice cream is really simple to make. It is refreshingly tart and will perk up your taste buds after a heavy meal. Serve with a trickle of Candied Seville Orange Peel in Syrup over the top.
Makes 500g

whipping cream 300ml
chunky marmalade (or Candied Seville Orange Peel in Syrup) 8 tbsp, roughly chopped
Seville orange juice 200ml, strained (5–6 oranges)

1) Beat the cream for 3 minutes or until the beaters leave a faint trail when lifted from the cream.

2) Stir in the marmalade or candied Seville orange peel and syrup.

3) Beat in the strained orange juice.

4) Cover and chill for at least 2 hours.

5) Churn and freeze in an ice cream maker. Once thickened, either serve right away, or store in the freezer to harden.

Cook's note
If you don't have an ice cream maker, still-freeze the mixture for several hours until it begins to harden around the edges. Transfer to a deep bowl and whisk until smooth. Freeze again then repeat the whisking process once more before the final freeze.


Recipes © Christine McFadden 2023

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