Braised chicken, caramel clementines: winter citrus recipes from Ravinder Bhogal

The current richness of bright citrus delights even the darkest winter days. Use every precious part - skin, flesh and juice - to add tangy, sweet and bitter flavors to savory dishes like puddings.

Braised chicken with 'nduja, fennel and winter citrus

Use eight chicken thighs instead of thighs here, if you prefer. The sweet and sour citrus perfectly balances the sly heat of the 'nduja. Serve with rice or grains of your choice to soak up all the juices - I especially like the pearl spelled dressed in a fruity olive oil.

Preparation 20 minCooking 45 minServes 4

2 tablespoons extra-virgin olive oilSea salt and black pepper4 whole chicken thighs (i.e. thigh and drumstick)2 medium fennel bulbs, each cut into 4-6 wedges1 garlic bulb, halved3 blood oranges, cut into 8 wedges2 lemons, quarteredJuice of 2 Seville or Navel oranges, and 11 tbsp zest fennel seeds 150 ml chicken stock 60 ml pernod (or dry white wine) 3 tbsp 'nduja 150 g green olives Finely chopped flat-leaf parsley, to garnish< /p>

Heat the oven to 200C (180C fan)/390F/Gas 6. Place a large saucepan over medium-high heat and add the oil. Season the chicken well, then fry until golden brown and transfer to a large plate. Lay the fennel wedges and garlic head halves cut side down in the skillet, cook until lightly browned, then transfer to the chicken plate. Add the orange and lemon wedges, cook briefly to lightly caramelize, then transfer to the plate.

Add the fennel seeds and orange zest to the skillet, sauté briefly, then pour in the broth, Pernod and orange juice, and whisk in the 'nduja. Carefully return the chicken, garlic, fennel and citrus fruits to the pan, add the olives and bring to a boil. Boil for two minutes, then cover and place in a hot oven for 30-35 minutes, until the chicken is cooked through. Sprinkle with parsley and serve.

Marmalade Toast Pudding with Caramel Clementines .pageElements.ImageBlockElement" class="dcr-173mewl">

This nostalgic pud/French toast hybrid would send Paddington Bear into a sweet nirvana. Pour it a day ahead, to give it plenty of time to set.

Prep 25 min Soak 30 min Cook 1 hr 15 min Chill 4 hr + 8 servings < /p>

150g unsalted butter, plus extra for frying4...