Wonderful flavours of Christmas spices, but used here with tangy oranges and zest over rich, golden, brioche slices.

Ingredients - serves 4 4 thick slices of brioche grated zest, and segments, of 4 oranges 1 cinnamon stick 2 star anise 4 cloves 100g sugar 200ml water

Method

I say grated zest of, but if you have a zester the thin threads of zest you can remove from the oranges is so much nicer. Add zest, sugar and water to a small pan together with the spices. Bring to the boil, stirring until the sugar has dissolved, and then reduce to a simmer for 3 minutes, remove from heat and allow to cool. Using a small sharp knife, cut away the outer pith from the oranges and then cut down towards the centre of the fruit beside the segment membrane - thereby removing the segments without any of that leathery inner skin. Leave the orange pieces in the spiced orange syrup for several hours in the fridge. Now remove the spices and discard and bring the fruit back to room temperature..

Toast the slices of brioche to golden, cut diagonally and serve drenched in syrup with spiced orange.