Ingredients

8 oranges, peeled and sliced into rounds
2 cups caster sugar
1 cup water
8 cardamom pods (crushed)
Fresh mint and Greek yoghurt to serve

Method

Using a sharp knife cut off the top and bottom of the oranges, then cut off the skin vertically, keep as much flesh as possible but remove all pith. Slice each orange into 5mm rounds; reserve as much juice as possible

To make the caramel, place sugar, water and cardamom pods into a large saucepan and swirl (don’t stir) to dissolve the sugar. Bring to the boil without stirring, until the syrup becomes a dark amber colour and remove from heat

Carefully slide the oranges into the saucepan. Coat the orange slices in the caramel and pour onto a flat plate. Do this step quickly to ensure the caramel does not set

Remove cardamom pods and serve with Greek yoghurt and fresh mint