ROASTED ORANGES WITH ROSEMARY AND VANILLA

These roasted oranges are superb with granola and some Greek-style yoghurt. One of my lovely recipe testers commented on the delicious smell that filled the kitchen when she was cooking. Rosemary and citrus are an excellent match, and together make for a comforting, cheerful-smelling kitchen.

SERVES 4 (WITH GRANOLA)

4 oranges, peeled and sliced into thick rounds

¹/₃ cup (75 g) caster sugar

1 rosemary sprig

1 vanilla bean, split lengthways

Preheat the oven to 180°C (350°F). Line a roasting tin with foil, then top with a sheet of baking paper. Put the oranges on the paper and add the sugar and rosemary. Scrape the vanilla seeds over the oranges and add the vanilla bean. Toss to combine, then wrap up into a tight parcel.

If making this to enjoy now, roast for 25 minutes or until the oranges are soft and fragrant. If making this as a gift, tie the parcel with some twine and add a tag with the cooking instructions.