CARAMELIZED ORANGES.

4 Large oranges
175g/6oz sugar
4 fl oz water

Using a potato peeler remove very thin strips of zest from two oranges and reserve. Cut 2 larger strips from a third orange and reserve. Place the oranges into the freezer for 10 minutes to firm up.

Meanwhile reserve the two larger strips of zest and cut all the rest into thin julienne strips with a scissors. Simmer the strips in boiling water for 5 minutes then drain and pour cold water over the strips.

Put the sugar, water and the 2 large strips of zest into a small saucepan. Stir over a medium heat to dissolve the sugar, then boil for 5 minutes to form a syrup. Remove from heat.

Take the oranges from the freezer and peel them with a very sharp knife, removing the peel and every bit of the pith. Slice one orange into neat rings then reassemble into an orange and hold in shape by using a cocktail stick down through the rings. Prepare the other oranges the same way and place arrange in a shallow dish.

Remove and discard the orange strips from the saucepan. Spoon the syrup over the oranges, spooning it up from the bottom of the dish so each orange is coated 3 times.

Transfer the oranges to a serving dish and pour the syrup back into the saucepan. Add the julienne strips, bring to the boil and boil for 2 minutes or until the syrup begins to turn brown around the edges of the pan.

Remove the pan from the heat, stir once, then spoon a little heap of strips like a thatch on top of each orange. Chill before serving.