Oranges in caramel

Using a vegetable peeler, thinly peel the orange-coloured part of the rind off one of the oranges, taking care not to take any of the white pith. Cut the peel into short, thin strips. Put in a small pan, cover with water and simmer for 5 minutes. Drain, then put the strips on triple-thickness kitchen roll to absorb any excess moisture.

Using a small, sharp knife, cut the top and bottom off all the oranges, then slice off the peel and pith; do this on a large plate so you can save any juice that runs out. Put the reserved juice in a measuring jug. Cut each orange into 4 thick slices widthways, then reassemble each fruit to look like a whole orange. Put on small serving dishes.

Put the sugar in a very small pan with 150ml water and warm over a low heat until all the sugar has dissolved; do not stir or it will crystallise. Increase the heat and boil, without stirring, until golden brown. Immediately remove from the heat and add 150ml cold water; stand back as you do this because the mixture will splutter. Stir well to dissolve any lumps.

Add the strips of orange peel to the mixture and simmer for 2 minutes. Stir in any reserved orange juice.

Pour over the oranges and chill for at least 30 minutes before serving.