A thin melon slice requires 4.2 litres, two olives 5.3 litres, an orange segment 23.5 litres and two peach slices need 12.5 litres of water.

Serve the pots with one glossy, syrupladen orange segment placed on top plus a light sprinkling of the sea salt to taste.

Hold the fruit over a bowl and cut each orange segment from its fibrous casing.

Insert an orange segment into each cut and place the fillets skin side down in an ovenproof dish.

The giant 'special shape' balloons in production for the festival are aiming to outdo the cathedral, kiwi, mobile phone, tortoise and orange segment designs of previous years.

My starter made me smile — a bright orange slice of autumn pumpkin scattered with dainty wild mushrooms and tiny cubes of deep-fried blue cheese.

Stir and add the cherry and orange slice.

Garnish with the orange slice and serve with a straw.

Add a bit more ice, the orange slice and serve.

Place an orange slice and bay leaf on each fillet then drizzle with oil.

Transfer to a large bowl, break in the goat's cheese and grate in the orange zest.

Add the eggs gradually, one at a time, and the orange zest.

Bundle the thyme with the bay leaf and add to the pan together with the orange zest, tomatoes and stock.

Meanwhile, make the stuffing by mixing together the breadcrumbs, orange zest and juice, olives, thyme, a little salt and 4 tbsp olive oil.

To make, gently simmer 300g of mixed dried fruit with 200ml of water, some orange zest and juice and a little honey.

Squeeze the orange juice over the rhubarb and sprinkle with demerera.

Squeeze the orange juice into the raisin pan.

It's like slowly squeezing an orange and controlling the squeeze so you keep the juice just to the end.

Squeeze the orange and pour the juice into the blender, too.

Squeeze the orange juice over the top and dredge with sugar.