Caramel oranges with buckwheat crepes

For the caramel oranges, remove a slice from the tops and bottoms of the navel oranges; stand each on its end and remove the skin and pith by slicing down, following the curve. Slice into thin rings.

Put the sugar, cardamom, Seville juice, ½ the Seville zest, and 100ml water in a pan over a medium heat; stir to dissolve, then simmer over a low heat for 8-10 minutes until syrupy. Allow to cool; stir in the orange blossom. Put the orange rings and dates in a dish; pour over the syrup, cover and chill for 2 hours or overnight.

For the crepes, melt the butter in a small pan. Put the flour in a bowl with a pinch of salt. Whisk together the egg and milk in a jug, then pour slowly into the flour, whisking to a smooth batter. Stir in ½ the melted butter, reserving the rest, then set aside to rest for 15 minutes. Meanwhile, in a bowl, beat the mascarpone to loosen. In another bowl, whisk the double cream to almost soft peaks, then fold in the mascarpone and remaining zest. Cover and chill until needed.

Brush a non-stick crepe or frying pan (18-20cm diameter) with some of the reserved melted butter; put over a medium heat. Use a ladle to pour in enough batter to thinly cover the surface, tilting the pan. Cook for 1-2 minutes until the edges crisp, then flip over with a spatula and cook for 1 minute more. Keep warm while you repeat with the rest of the batter (and butter) to make 8 pancakes.

To serve, spread the orange cream over ½ of each pancake; top with the oranges and dates, then fold. Drizzle with syrup, then scatter over the nuts and extra caster sugar to taste, if liked.