Poached oranges with mascarpone yogurt and festive granola

Method

1. For the granola, heat the oven to 170°C/150°C fan/gas 3½. In a large bowl, mix the oats, spices, nuts, pumpkin seeds, egg white and a pinch of salt. Add the zest, maple syrup and oil, then stir to combine. Tip onto a baking tray and bake for 30 minutes, stirring halfway through. Leave to cool, then store in an airtight container.
2. Use a serrated knife to peel the oranges, then cut horizontally into 2cm thick slices. Add the sugar and 100ml water to a medium pan and bring to a simmer, stirring to dissolve the sugar. Add half the orange slices and simmer gently for 5 minutes. Transfer them to a bowl with a slotted spoon. Repeat with the other half.
3. Once you’ve removed all the orange slices, increase the heat and bubble to reduce the liquid until thick and syrupy. Mix the mascarpone and yogurt, then divide it among bowls, top with the poached orange slices and scatter over some granola. Drizzle with the orange syrup.