Photo by Tamara West
Mustard fruits (most commonly found in Italy) are superb when served with ham. This simple version of very slowly cooked "confit" oranges has a hot, sweet bite. They can be made in advance and kept in the fridge. They are best served at room temperature or lightly warmed.
- Mix the mustard and sugar together in a wide sauce pan then whisk in the water. Bring to the boil then add the oranges.
- Turn down to a simmer and cook very slowly until the oranges turn translucent. Add a little extra water if necessary.