• 200 g (6 ½ oz) caster sugar
• 375 ml (12 ¾ fl oz) water
• 1 teaspoon whole rosemary leaves
• 1 orange, zest julienned
• 3 oranges
• 80 ml (2 ½ fl oz) rosewater
• ½ vanilla bean or ½ teaspoon real vanilla essence
• 100 ml (3 ½ fl oz) thick yoghurt
• 100 ml (3 ½ fl oz) cream

To make marinade, place sugar and a third of the water in a saucepan with rosemary and orange zest. Bring to the boil and simmer 2 minutes. Pour into a large bowl. Add remaining water, then leave to cool.

Peel oranges with a sharp knife, removing all pith. Cut into slices about ¾ cm (⅓ in) thick (any thinner and they fall apart; any thicker and they don’t take on the flavour so well). Stir marinade well, add rosewater and gently toss oranges in it. Cover with plastic wrap and chill. After 2 hours, toss gently to make sure oranges absorb the flavours evenly.

To make vanilla yoghurt, scrape seeds from vanilla bean and whisk into yoghurt and cream until soft peaks form. Spoon over oranges and their juice when serving.