Carrot Salad with Orange Juice & Orange-Blossom Water

1lb carrots grated
2 juicy oranges peeled, seeded and skinned then cubed
Juice of 3 oranges
Juice of 1 lemon
3 tbsp orange-blossom water
3 tbsp caster sugar
1/4 tsp salt
1/4 tsp ground white pepper
1 tsp ground cinnamon

Add oranges to the grated carrots. Mix the orange juice, lemon juice, orange-blossom water, sugar, salt and pepper and pour on to the carrots and oranges. Cover with cling film and refrigerate. Sprinkle on the cinnamon before serving, chilled.

Orange Blossom Rice Pudding Recipe

INGREDIENTS
1 cup pudding rice(or similar short grain rice)
3/4 cupsuperfine sugar(caster)
2 1/2 cupswhole milk, plus a few tablespoons extra for mixing
2 tablespoonscornstarch
3 tablespoonsorange blossom water
ground cinnamon, for sprinkling
DIRECTIONS
Place the pudding rice in a large non-stick saucepan.Pour in enough water to cover the rice one inch above the level of the rice.
Bring to a boil and cook until rice is tender.
Add the milk and sugar.Return to a boil and then reduce the heat and simmer.
Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
While stirring the rice, slowly add the cornstarch mixture.
Mix in the orange blossom water and bring to a boil.
Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
Cool at room temperature and then refrigerate for at least one hour.
Dust with cinnamon before serving.

Lamb and Prunes Tagine

For 6 servings
- 2 pounds leg of lamb, cut into chunks
- 1 whole sweet onion
- 3 tbsp butter
- 3 tbsp peanut oil, or canola oil
- 1 tsp ground ginger
- ¼ tsp saffron threads
- 1 small cinnamon stick
- 1 small bunch of fresh coriander, tied with a string
- 1 cup water
- 1lb prunes, pitted
- ¼ lb dried apricots
- 1 tbsp orange blossom water
- 1 tbsp honey

Heat the oil and butter in a pan. Add the lamb and brown lightly on all sides. Cover with water and add whole onion, ginger, cinnamon stick, saffron and coriander. Bring to a boil then cover and lower the temperature to a simmer.

Cook until the meat is fork tender. Uncover and let the sauce thickens to an almost syrupy consistency. Discard cinnamon, coriander and onion.

Set aside the meat in a warm plate. Add prunes, dried apricots, orange blossom water and honey to the sauce. Cover and simmer on a very low heat for 10 minutes.

Arrange the lamb in a serving plate with the prunes and dried apricots garnished on top and drizzled with the sauce. Garnishing the tagine with roasted blanched almonds adds a nice crunch to the dish.