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
Pickles salted sevilles recipes Dorset Foodie South West
Seville oranges salted pickle Christine Mcfadden South West
Spiced salted oranges recipe development christine mcFadden South West
Pickles seville oranges foodwriting Christine McFaddenS outh West

Salted Sevilles with Star Anise, Coriander and Chilli

This somewhat mouth-puckering pickle is really really good with mackerel and fatty meats such as pork, ham and duck. It's also a great way of using up Sevilles when you've OD'd on marmalade-making. It will keep for months, and makes a great gift for lovers of piquancy and bite.
You will need sterilized preserving jars (see below), plus additive-free sea salt e.g. Malden sea salt flakes, or pink Himalayan salt. Don't use sea salt containing anti-caking agents.
Makes enough for one 1-litre jar, two 500-ml jars, or several smaller ones

Seville oranges 12, washed and scrubbed
extra oranges for juice (Sevilles or other variety)
star anise 8–9 pods, or fennel seeds 2 tbsp
coriander seeds 1½ tbsp
red chilli flakes (preferably the slightly oily Turkish kind) ½ tsp
sea salt 5 tbsp

1) Slice the oranges in half horizontally. Squeeze out all the juice – I used a citrus juice extractor attached to a food processor. Strain the juice into a jug.

2) Remove and discard the pips from the squeezed halves – don't scrape away the flesh. Slice the peel, and any flesh still attached, into thin shreds. Put in a large mixing bowl.

3) Lightly crush the star anise and coriander. Mix with the chilli flakes and sea salt.

4) Add the spice mix to the orange shreds, mixing well with your hands.

5) Pack into your sterilized jar(s), pressing the mixture down to make room for the juice.

6) Pour in the reserved juice, making sure the shreds are submerged. Top up with extra juice if necessary. Weigh down with plastic pickle rings or a sterilized flat stone.

7) Seal and leave in a cool place for 1–2 weeks before eating. Turn the jar(s) upside-down now and again to redistribute the pickling liquid.

To sterilize preserving jars
• Wash the jars in hot soapy water or in the dishwasher. Drain upside down
on a clean tea towel.
• Preheat the oven to 160°C/gas 3. Place the jars upside down on a baking
tray lined with newspaper or paper towel. Put the tray in the oven for
10 minutes.
• Remove and allow the jars to cool before filling.
To sterilize lids and rubber seals
• Put in a large bowl and cover with boiling water. Leave for a minute, then
drain on a clean tea towel.


Recipe © Christine McFadden, January 2023

    Photography: Christine McFadden    
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