This pudding by Keletso Motau is perfect for winter (or when you’re craving something warm and comforting). The best part? You need just six ingredients to make it! P.S. the poached ClemenGolds in this recipe can be served with cream or ice cream on warmer days, so this recipe can serve you all year round.
In need of a quick dinner? This whole recipe by Hannah Lewry comes together in just 30 minutes! You need Woolies’ bottled ClemenGold juice to make the marinade, but you can use freshly squeezed ClemenGold juice too. The pork steaks are sticky and sweet and are served with mushrooms, spinach and Woolworths’ seven-grain medley, but you can have it with any sides you like.
Here’s another six-ingredient dessert for you (well, seven if you sprinkle the top with nutmeg). This ClemenGold recipe by Abigail Donnelly comes together in 25 minutes and is super-easy to make. Plus, it’s a great way to use ClemenGold peels so nothing goes to waste.
If you haven’t tried making roast chicken in your air-fryer yet, this is your sign to do it. Abigail Donnelly’s roast chicken is legendary at TASTE and she adapted it for the air-fryer with spectacular results. The chicken is roasted with ClemenGolds in and around it for the perfect citrus flavour. This is a good one for your next Sunday lunch.
We’ve had pudding and custard, now it’s time for cake! This upside-down marzipan ClemenGold cake by Hannah Lewry looks very impressive, but is a cinch to make. Hannah recommends making it a day ahead and keeping it in the cake tin until ready to serve.