Heat oil, reduce to a medium heat and add spices. Stir for 30seconds before adding the rice, soy sauce and stock.

Take the zest from the orange and add it to the rice. Then halve the orange put it in the pan flesh side down.

Bring to the boil then reduce heat to low and simmer, covered, for 15 mins or until the liquid has been absorbed.

Remove the orange from the pan and allow it to cool. Leave the rice to sit for a further 5 minutes.

When the orange is cool enough to handle, squeeze out the jammy pulp and fork it through the rice.

Serve.