Oranges are a welcome high note amongst the flavours and aromas of Christmas. The peel contains the oil which is the most fragrant part. By drying the peel slowly you can retain its bright scents whilst creating something textural and beautiful to adorn your dessert. Use either of these simple decorations for my Patisserie Style Christmas Pudding Trifle.

What you’ll need
washed naval oranges
caster sugar
mixed spice
a julienne peeler

• For the Orange Slices–
• Wash and dry the orange and slice as thinly as you can then dry on a clean tea towel or kitchen roll.
• Lie the slices on a silicone baking sheet then sprinkle over lightly with sugar and mixed spice.
• Bake at 110° for 90 minutes, turning the slices half way through.
• Once they are dry and crisp, either use once they’re cool or store once cool in an air-tight container.

• For the Orange Strands–
• Wash and dry the orange then use a julienne peeler to create strands as long as possible.
• Separate the strands then place on a baking sheet without too much overlap. Sprinkle over lightly with sugar.
• Bake at 110° for 30 minutes until dry and crisp.
• Once they are cool either use or store in an air-tight container.