Scottish celebrity chef Nick Nairn lists this as one of his all time favourite recipes. And he won't be alone in his enthusiasm for dishes served with Drambuie.

• 6�8 small thin skinned juicy oranges
• 4 tablespoons Drambuie

Slice the top and the bottom off each orange and sit each one on a board, cut away the outer skin so that there is no white pith left behind and then slice each orange across into thin slices. Place the orange slices in a shallow dish with the Drambuie, and then cover and leave to chill in the fridge for 3 to 4 hours, during which time the juice from the oranges will develop a wonderful tasting sauce with the Drambuie. Arrange on serving plates and serve while the slices are still chilled. Use some fresh cream too! (tjd)