Spiced Oranges in Port

First you need to dry-roast the coriander seeds and cardamom pods.

To do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan, then lightly crush them in a pestle and mortar.

Now arrange the orange wedges in the base of the casserole, skin side down, then sprinkle the spices on top (the pods of the cardamom seeds can go in as well). Next add the rest of the ingredients and 4 fl oz (120 ml) of water, then, over a gentle heat, slowly bring everything up to simmering point. Put the lid on and pop the casserole in the oven on a low shelf and leave it there for 3 hours, by which time the orange skins will be meltingly tender.

When the oranges have cooled, store them in a jar or a lidded polythene box in the fridge for a couple of days to allow the flavours to develop.