Mandarin Jam/MarmaladeMandarin Avocado chicken noodle saladMandarin and cardamom gluten-free muesli

Step 1

Put the mandarins (skin on) and lemon juice into a large pot big enough to hold them all and barely cover with water.

Step 2

Bring to the boil, then reduce the heat to a gentle simmer and cook until the mandarins are completely soft and just starting to break apart.

Step 3

Remove the mandarins from the pot (retain the liquid) and set about removing the seeds (if any).

Step 4

While they are still hot, do this by tearing them apart with 2 pair of small tongs and just lifting the seeds out – not a completely painful exercise but it does take a little patience.

Step 5

Add the puree back to the water and take a complete measurement of the fruit and water mixture combined. You are now going to add exactly the same amount of sugar to this mixture – so if you have 1 litre of fruit/ water, then add 1kg of sugar.

Step 6

Place the pot back on a medium-high heat and bring to the boil, stirring all the time to dissolve the sugar. Keeping on a steady, constant boil, cook for about 20 minutes then do the setting point test. Use the ‘flake test’ (see notes). Once setting point is reached, remove the marmalade from the heat and leave to cool for 10 minutes.

Step 7

Pour into hot sterilised jars and seal straight away.

Step 8

Combine all ingredients in a small bowl and mix well, set aside

Step 9

Cook noodles in a large saucepan of boiling water until tender; drain. Rinse under cold water and drain again.

Step 10

Place noodles in a large bowl with chicken, lettuce, cucumber, onion, mandarin and avocado; sprinkle with sesame seeds. Drizzle with dressing.

Step 11

Enjoy!

Step 12

Preheat oven to 160°C. Grease and line two large oven trays with baking paper.

Step 13

Peel rind from mandarins. Using a small sharp knife, remove the white pith. Cut rind into thick strips. Combine mandarin rind with remaining ingredients except the coconut flakes in a large bowl. Using your hands, squeeze and rub the mixture together to release the oil from the mandarin rind; fold in coconut flakes. Spread mixture evenly between trays.

Step 14

Bake muesli for 20 minutes, stirring occasionally into clumps, or until lightly golden. Cool on trays for 15 minutes to crisp slightly.

Step 15

Serve muesli with milk or yoghurt and fresh fruit such as mandarin and blood orange.