IT’S perhaps surprising that oranges, the sunniest of fruits, are at their best during the bleakest of months: during the winter, oranges supplied to the UK from southern Europe (particularly Spain) are high in quality and low in price.

As well as being an integral component in an unlimited number of delicious juices, oranges can be used in sauces for savoury dishes and in fabulous desserts.

Try taking the juice and adding to a vinaigrette which you can lash over a cold smoked duck salad or add the peel to a crème brulee mix and leave overnight so you have a wicked orange-scented dessert the next day.

My favourite way with oranges is to dust them with icing sugar and put them through a hot oven to crisp, giving you an excellent garnish for your Christmas cakes which should already be made by now.