serves 4

ingredients

10 mandarin oranges 15g/1⁄2oz icing sugar

2 teaspoons orange-flower water 15g/1⁄2oz chopped pistachio nuts

• Thinly pare a little of the zest from 1 mandarin, and cut into fine shreds for decoration. Squeeze the juice from 2 mandarins and set aside.

• Peel the remaining mandarins, removing as much of the white pith as possible. Arrange the peeled fruit whole in a large glass dish.

• Mix the reserved mandarin juice, sugar and orange-flower water, and pour it over the fruit. Cover the dish and chill for at least an hour.

• Blanch the shreds of mandarin zest in boiling water for 30 seconds. Drain and leave to cool.

• To serve, sprinkle the shreds of zest and pistachio nuts over the mandarins, and serve immediately.