Oranges are our culinary salvation: when summer fruits are long gone and the options in the fruit and vege section are scant, I truly appreciate the humble orange. I have always chosen oranges as my fruit of choice – I think the only reason why I was somewhat okay with attending my brother’s soccer games every Saturday was because I would steal orange slices from the team lunchbox during their breaks. Oranges are as versatile as they are delicious, they can be used for both sweet and savoury dishes or enjoyed on their own. They work wonderfully when used fresh as well as cooked, and the zest gives an entirely different flavour to the pulp and even the pith.

1 Spiced orange syrup Make a big batch of orange syrup for orangeade or a variety of cocktails. Peel the zest from 10 oranges and squeeze the juice. Weigh the juice and add the same quantity of sugar and heat to melt. Remove from the heat and add 2 cinnamon sticks, 2 star anise and a few peppercorns. Allow to infuse for at least 8 hours, before straining and serving. Add a tablespoon to an Aperol spritz or gin and soda, or make a quick mulled wine by adding 1 part syrup to 2 parts wine and warming on the stove.

2 Endive salad with orange miso dressing To make the dressing, combine 2 tablespoons miso with the juice and zest of 2 oranges and 2 tablespoons olive oil. Cut 4 endive in half and brush generously on both sides with the dressing. Bake at 180℃ for around 15-20 minutes, until golden and tender. Remove from the oven, allow to cool slightly and pour over the remaining dressing. I like to add some fresh orange segments and rocket as well. If you can’t find endive, try cabbage instead.

3 New potatoes with orange dressing Make a dressing with ½ cup mayo, 1 cup orange juice, a clove of garlic and salt and pepper. Toast ½ cup walnuts in 1 tablespoon butter and the zest of 2 oranges. Add the dressing to 400g boiled, cooled and diced potatoes (new potatoes or other waxy potatoes are best), 1 finely diced red onion and a thinly sliced apple.

4 Lamb & orange stew This is an easy way to elevate a lamb or beef stew. Combine the zest and juice of 2 oranges, 1 cup fresh herbs (I like mint and parsley), 1 clove finely diced garlic and 2 tablespoons olive oil. This mixture is delicious in anything, but exceptional if you take your classic lamb stew and stir through this punchy mixture at the very end.

Alice Taylor is a pastry chef, MasterChef finalist and the author of Alice in Cakeland. @alicetayloreats