I am digressing of course. What I found really interesting was that Sue Perkins and her guest chefs talked about their use of a favourite ingredient/s or as they called it, 'favourite mystery ingredient' in their cooking. And this made me ponder how at home, we tend to only use herbs and spices in specific cooking capacities - such as rosemary, chilli, basil for savoury and star anise, nutmeg, vanilla for sweets. Why don't mix it up more? I know for one that I tend to use lots of rosemary, thyme and sage to add flavour so that I don't need to heap in loads of salt in my savoury food but I don't use them to enhance flavours in my sweet dishes.
So I thought I would revisit my recipes to see what I could play around with and I stumbled upon my Grand Marnier Caramel Oranges which I've made many times for dinner parties. They are really great with orange cream and choux pastry dishes but they are also fantastic to keep in the fridge to pick at as they are so refreshing but perhaps the booze isn't that great in the afternoon. See here for the recipe.