Firstly peel the blood oranges ensuring that no pith remains and the slice.

This quantity of caramel sauce is about right for 4 oranges. Put 100g sugar and 3tbs of water into a saucepan and slowly heat until the sugar is dissolved – do not stir but you can shake the pan a little. Once the sugar is dissolved increase the heat and boil until the syrup becomes a dark amber/golden colour. Remove from the heat and immediately add 4tbs boiling water and stir. Best to have the water already measured and in a mug or something because the water and syrup combination will boil rapidly and splash up so take care! The syrup may need heating again if it’s not completely liquid. Once cool pour over the orange slices.

These oranges are great served with greek yoghurt but even better spooned onto cold rice pudding. Here’s my rice pudding recipe.

100g short grain pudding rice or risotto rice – don’t use any other type of rice.
500ml milk
2tbs sugar

Put all the ingredients into a saucepan and bring to the boil. Simmer for around 30 minutes stirring occasionally to make sure it’s not sticking to the bottom of the pan. Allow to cool.