1) Cut off both ends of the oranges.

2) Start removing the orange peel by running your knife along the sides.

3)Turn the orange upside down and remove any white membrane that is still attached to the orange. You should end up aan immaculately clean orange.

4) Carefully slice the cleaned orange into very thin slices. Divide the slices over cold plates and put them aside until needed.

5) Crush the black peppercorns roughly under a teacup or using a meat mallet. Transfer them together with the water to a small saucepan and bring to a gentle boil over medium heat.

6) Stir in the caster sugar and a drop of lemon juice.

7) Turn the heat low. Gently simmer the pepper syrup for 10 minutes until it starts to thicken lightly and turn a little dark. Stir regularly. Keep a close eye on the mixture.

8) Remove the syrup from the heat and brush the orange slices with it. Then sprinkle the carpaccio with some fresh cilantro leaves. Sprinkle with extra freshly ground black pepper and serve.