You won’t make a mess with your oranges when you use Chef Jodies technique!
- Using a serrated knife, top and tail it – slice the top and bottom off. This will give you a flat surface to ret the orange on for the next step.
- Slice the rest of the peel off by working from top to bottom, and working your way around the orange.
- Remove any other white parts of the skin.
- To segment the orange, use a smaller knife to cut down either side of the white lines. This creates segments without any of the bitterness.