• 750 ml (26 fl oz/3 cups) freshly squeezed orange juice (about 8 oranges)
• 100 g (3½ oz) small tapioca pearls (see Note)
• sea salt and freshly ground black pepper

Place the tapioca and 500 ml (17 fl oz/2 cups) juice in a saucepan and bring to the boil. Reduce to a simmer and, while stirring continuously, add 250 ml (9 fl oz/1 cup) water. Continue to cook, stirring occasionally, for about 25 minutes or until the tapioca is transparent.

Place the remaining juice in a small saucepan over medium heat and simmer for about 10 minutes or until reduced by two-thirds to a thick glaze. Add to the tapioca and season with salt and pepper. Set aside and keep warm.