My local greengrocer had some large blood oranges. For me, Sicilian blood oranges have a special memory; far more exciting than my first banana. I ate them in France over Easter when I was six years old. I remember an apartment in Lille where the bed could be folded down from the wall. The oranges still come with little stickers attached and the occasional fruit loosely wrapped in tissue paper.

The large oranges didn’t have the flavour of the smaller ones but were easier to peel and made the most delicious brunch. A recipe from The Smitten Kitchen gave me the inspiration.

Oven at 180℃

Blood oranges
Soft dark brown sugar
Greek yoghurt
Sprigs of mint

Cut the peel and pith off as many oranges as you want to use. Cut off but keep in a bowl the tops and bottoms and slice the main part of the oranges into rings about 1cm thick. Remove any pips.

Place the rings in a baking tray and give each a good pinch of soft brown sugar. Bake for 10 minutes and then add to the tray any juice that has come from waste bits of orange. Continue to bake for about five minutes more or or until the oranges start to colour.

Remove the rings from the tray, place carefully in a bowl together with any juice and, when cold, cover and keep in the fridge.

Serve in a bowl with a dollop of Greek yoghurt, the juices poured over and a few sprigs of mint on top.