Caramelised oranges with yogurt

Put the sugar and 200ml water into a heavy-based saucepan. Bring to the boil then reduce the heat to a simmer. Avoid moving the pan and do not stir it. Cook for about 6-7 minutes, or until the syrup starts to turn a dark caramel colour.

When the syrup is an even colour, add a splash of water – stand well back as the mixture will be extremely hot and may spit.

Add the triple sec and a little more water if the mixture is too thick (you are aiming for a sauce consistency). Cook for 2 minutes to allow the alcohol to burn off.

Place the prepared oranges in a heatproof dish.

Add the cinnamon and star anise to the syrup and leave to infuse for a minute or so.

Pour the syrup and spices over the oranges and either leave to cool, or serve immediately, topping each portion with a spoonful of yogurt and a sprinkle of pistachios.