I WAS lucky enough to be given a bottle of Grand Marnier for Christmas. It's the classic liquor created by blending cognac with tropical oranges which, as friends know, is my favourite tipple. It's one of my favourite flavouring agents too, and something I use regularly to add that certain something to sponges, fruit puddings and sauces. As I had some over from the festivities and still had loads of clementines in the fruit bowl, I used Grand Marnier to create a delicious profiterole filling.

To make a dozen profiteroles, you will need: 2oz (50g) margarine Quarter-pint water 2 oz (65g) plain flour 2 free range eggs Grand Marnier 4 clementines or oranges Half-pt (300ml) double cream One bar plain chocolate One oz (25g) flaked almonds to garnish Method: Turn the oven to 220C/425F or gas mark 7 and ensure it reaches this heat before you cook the profiteroles, as the secret to a good profiterole is a hot oven Rub a little margarine over a flat baking tray, sprinkle with flour Grate the zest of the clementines finely and set to one side, then peel the clementines, remove all white pith and cut each slice into four small pieces Place clementine pieces into bowl and pour in at least two tablespoons of Grand Marnier. Stir and set to one side Place the water and margarine in a saucepan and heat until the margarine melts and the water comes to the boil Add the flour and stir well until the mix forms a soft ball Remove from the heat, leave to cool for a moment, then add the eggs one at a time, whisking vigorously until all the egg is absorbed and the mix becomes glossy Using a piping bag with half-inch (1cm) plain nozzle pipe or dessert spoon, create 12 small ball shapes on the baking tray - leaving enough space between them for the profiteroles to puff up and double in size as they cook. They should take about 15 to 20 minutes. When done, turn the oven off, open the oven door and leave them inside to dry for a further five minutes To finish, whip the cream well and stir in clementine zest. Drain liquid from clementines and add that too When cool, make an incision in profiteroles, spoon in cream, top with orange pieces, close profiteroles Melt the chocolate in bowl set over a pan of boiling water and pour on the profiteroles, garnishing with sliced almonds. Serve while the chocolate is warm.