Each.

Recipe 1: Satsuma and Spinach Salad

Utensils:

Knife and cutting board
Mixing bowl

Ingredients:

4 satsumas, peeled and segmented
100g baby spinach leaves
50g feta cheese, crumbled
1 tbsp olive oil
1 tbsp balsamic vinegar

Instructions:

In a bowl, toss spinach leaves with satsuma segments and feta cheese.
Drizzle with olive oil and balsamic vinegar before serving.

Recipe 2: Satsuma Marmalade

Utensils:

Saucepan
Sterilised jars

Ingredients:

8 satsumas, peeled and chopped
Juice and zest of 1 lemon
400g sugar
500ml water

Instructions:

In a saucepan, combine chopped satsumas, lemon juice, zest, sugar, and water.
Simmer for 45 minutes to 1 hour until thickened to a marmalade consistency.
Pour into sterilised jars and allow to cool before sealing.