Preparation method

Candied carrots:

1. Place the carrots, sugar and water in a large saucepan and place over a gently heat. Stirring occasionally to help melt the sugar, bring to the boil and then simmer for around 10 minutes so that they look shiny. Drain them straight away in a sieve that’s set over a bowl, drain the syrup from the carrots and reserve both.
2. Halve the oranges and juice them carefully. You want to maintain their shape as they will act as the jelly containers. Strain the juice through a sieve and set to one side.
3. Use a teaspoon to scoop or pull the inside membrane out of the orange halves, until you are left with just a thin layer of pith and the skin. Take a little slice out of the base of each orange half so that it sits upright.

Orange jelly:

1. Soak the gelatine in a bowl of cold water for five minutes. Meanwhile, mix the carrot syrup with the squeezed orange juice and place in a small saucepan and heat very gently until just warm (not hot). Squeeze out the soaked gelatine sheets and stir them into the jelly liquid, keep stirring until dissolved.
2. Mould some aluminium foil around the base of the orange to help make them sit straight. Place on a tray and take them to the fridge with the jelly mixture – pour the jelly into the moulds while they’re on the fridge shelf so you minimise how far you need to move the filled jelly moulds.
3. Divide some of the candied carrots between the orange skins. Leave to set in the fridge for at least four hours or overnight.

Meringue topping:

1. When you are ready to serve, preheat the oven to 110°C (90°C fan).
2. Spread the sugar out on a baking tray and place in the oven for about 10 minutes.
3. Whisk the eggs until frothy and add the hot sugar, one spoonful at a time, until thoroughly incorporated. Continue to whisk until totally cool and glossy.
4. Place the meringue in a piping bag and snip off the end to create an opening about 3cm/1.2in in diameter. Pipe a large dollop of meringue onto the top of each orange jelly. Use a blowtorch to lightly brown the tip of the meringue. Decorate with a few strips of the candied carrot.