Another little favourite of mine, the creamy orange chicken is great for freezing if you want to save some for another day. I tend to make four at a time, freezing two for those days I want something tasty extra fast. Saying that, if you’re cooking from scratch, this won’t take you any longer than one hour.

Creamy Orange Chicken (serves 4)

20 g butter
4 chicken breasts
1 onion chopped
2 tbsp flour
300ml pure orange juice
150ml soured cream
2 tbsp marmalade

Melt butter in a non-stick frying pan and brown chicken on both sides. Set aside in a casserole dish. Fry onion in the same pan until soft and stir in flour. After a minute, slowly blend in orange juice, bringing to the boil and stirring until it has thickened. Stir in the rest of the ingredients and pour over the chicken before covering casserole dish and baking in the oven for 45 minutes at 180 degrees C. Serve with green beans and spuds.

Wines to match

This dish is like a citrus explosion. There’s a real cutting edge ‘zing’ making it the perfect partner to white wines with everything on show that also possess that sharp, almost tart fruit. The Cascabel Riesling is my first choice, bursting with lemon fruit flavours, it will work well with the orange sauce. Alternatively, a no-nonsense Semillon Sauvignon Bordeaux blend, such as Gordon Ramsay’s house white from Gavin Quinney’s Chateau Bauduc, will go down wonderfully.