Boot camp Melbourne

 
1. Glaze ham or marinate chicken or pork before roasting: combine orange juice with zest, chopped garlic, sage or bay leaves, a sprinkle of brown sugar and a little orange marmalade. Glaze ham or marinate meat before cooking.

2. Combine orange segments with watercress, cooked salmon, sliced red onion, sliced fennel and a little chopped parsley. Dress with olive oil, balsamic vinegar and lemon juice.

3. For a quick dessert: place a layer of sponge finger biscuits or cubed sponge cake in a serving glass. Top with 2 tablespoons of plain yoghurt, chopped navel oranges, sliced strawberries and another layer of yoghurt. Repeat layers if using a tall glass. Top with chopped nuts and serve.

4. Combine cooked couscous with navel orange segments, chopped pineapple, a little ground cinnamon, chopped nuts and a generous handful of chopped coriander leaves.