Easy peeling small citrus fruits are in their prime right now and make a refreshing antioxidant-rich snack during the feasting of Christmas as they tend to contain even more vitamin C than oranges, tangerines and satsumas.
Try segments in a winter salad with either goat’s cheese or grilled chicken, with rocket, shallots and walnuts.
Shaun Hill, chef at the Walnut Tree, near Abergavenny, in Wales makes a steamed Clementine pudding using baking powder rather than suet to keep the dish lighter.
Jamie Oliver adds clementine zest along with cranberries and sweet chestnuts to his mince pie mix and Allegra McEvedy creates a pithy Byzantine salad out of thinly sliced clementine segments, pistachio halva and pomegranate seeds with a splash of orange blossom water and runny honey – delicious served with Greek yoghurt.
Or simply savour a juicy clementine with a classic German Riesling such as a 2003 Ockfener Bockstein Riesling Auslese, Saarburg (£13; waitrosewine.com; £13).