Cut off both ends of the oranges.

Start removing the orange peel running your knife along the sides.

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

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

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.

When the water starts boiling stir in the caster sugar and a drop of lemon juice.

Bring to a boil again and then turn the heat very 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. Don’t burn it!