Our first taste

Our first taste


Christmas means the sweetest, juiciest clementines, and these simple recipes make the most of their zesty flavour

Chocolate-dipped candied clementines (V) (GF)

 These make great festive party snacks and are a brilliant way to add colour to your table

Makes around 26 • Ready in 5 hours, plus cooling  

  • 500g Fairtrade caster sugar 
  • 4 clementines (approx 300g), cut into ½cm-thick slices, ends discarded
  • 100g bar Co-op Irresistible Fairtrade 70% cocoa dark chocolate, broken into small pieces
  • 1 tsp Co-op 100% virgin coconut oil
  • 15g pistachios, finely chopped 
  1. First, make a syrup. Put the sugar in a saucepan with 300ml water. Bring to the boil, then simmer until the sugar dissolves, stirring occasionally. 
  2. Add the clementine slices to the pan, cover and cook for 1 hour 30 mins to 1 hour 45 mins, until the rind is translucent and softened, stirring occasionally to keep all the slices submerged. 
  3. Preheat the oven to 120°C/fan 100°C/gas ½. Line 2 large baking trays with greaseproof paper. 
  4. Use a fork to lift the clementine slices from the syrup one at a time, allowing each to drain, and spread out on the baking trays. Bake for 2 hours to 2 hours 45 mins, until they look less shiny and wet. 
  5. Lift the sheets of baking paper onto cooling racks and allow to fully cool (the slices will firm up further).
  6. To decorate, melt the chocolate with the coconut oil in a bowl over a pan of simmering water, stirring regularly. Remove the bowl and let the chocolate cool for 5 mins. 
  7. Half-dip each clementine slice into the chocolate and place on a sheet of baking paper. Sprinkle with the chopped nuts and allow to fully set. 

You can cool and drain the syrup to use as a cordial with chilled sparkling water.

Roast chicken & clementine pasta 

This Christmassy chicken dish tastes amazing and is really easy to throw together

Serves 4 • Ready in 30 mins

  • 2 Co-op British chicken breast fillets 
  • 2 celery sticks, roughly chopped 
  • 1 large red onion, cut into wedges 
  • 3 clementines, zested, peeled and segmented 
  • 1 tbsp Co-op olive oil 
  • 1 tbsp Co-op wholegrain mustard 
  • 300g Co-op tagliatelle 
  • 30g Co-op parmesan wedge, grated
  • 50g pomegranate seeds
  • 60g bag Co-op wild rocket 
  1. Preheat the oven to 220°C/fan 200°C/gas 7. Put the chicken, celery, onion and clementine segments into a large roasting tin. 
  2. In a small bowl, mix together the oil and mustard, and season generously with black pepper. Drizzle over the roasting tin and toss until everything is well coated. Roast for 25 mins, or until the chicken is golden and cooked through. 
  3. Meanwhile, cook the pasta according to the pack instructions. Reserve a mugful of the cooking water (about 200ml), then drain the pasta and return it to the pan. 
  4. Put the chicken breasts onto a chopping board to rest for 5 mins. Tip the roasted celery, onion and clementine into the pan with the pasta, along with any cooking juices. 
  5. Return the pan to the heat. Sprinkle with the parmesan and add some of the reserved cooking water ­— enough for the pasta to be shiny, but not wet. Stir through the pomegranate seeds and rocket, then take off the heat. 
  6. Slice the chicken breasts diagonally and arrange on top of the pasta. Serve topped with the clementine zest. 

Find another deliciously zesty dish by searching for ‘honey-glazed citrus salmon’ at coop.co.uk/recipes.

Clementine, carrot & ginger soup (V)

Tangy citrus is a great match for the ginger and carrot in this satisfying soup. The crunchy topping ­takes a bit of extra effort but it‘s worth it! 

Serves 4 • Ready in 50 mins

  • 2 tsp rapeseed oil 
  • 1 large onion, chopped  
  • 2-3cm ginger, finely chopped 
  • ½ red chilli, chopped (optional)
  • 450g Co-op carrots, chopped 
  • 3 clementines, zest removed with a vegetable peeler (for the topping — see below), flesh chopped
  • 1 litre vegetable stock, made with 2 reduced-salt stock cubes
  • 4 tsp Co-op reduced fat crème fraîche, to serve 
  • 25g toasted seeds, and a few coriander sprigs, to garnish 


  • Clementine zest (see above) 
  • 2 tbsp Co-op vegetable oil 
  • 1 red chilli, deseeded and cut into thin strips
  1. Heat the rapeseed oil in a large saucepan over a medium heat. Fry the onion for 4-6 mins, stirring frequently, until golden. 
  2. Add the ginger, and the chilli, if using, to the pan and fry for 2 mins. Add the carrots, season with black pepper and cook for 3 mins. Add the clementine flesh and the stock, and bring to a simmer. 
  3. Cook for 30-35 mins, until the carrots are very soft, then blend until smooth with a stick blender. 
  4. For the topping, cut the strips of clementine zest into thin strands. Heat the vegetable oil in a small saucepan over a high heat and fry the chilli and zest for 10-20 seconds, until crisp. Drain on kitchen paper and set aside (they will crisp further as they cool). 
  5. Divide the soup between 4 bowls and swirl 1 tsp of crème fraîche into each. Garnish with the toasted seeds, coriander and crispy zest topping to serve.