Summer fruit parcels

Method

Use a small knife to segment the oranges: on a board, cut the top and bottom off one orange, then cut around it to remove the peel and pith. Cut in between each segment to release the pieces of orange. Repeat with the other orange.

Put the strawberries, cherries, maple syrup and 50ml (2fl oz) water into a pan. Simmer for 3min. Take off the heat and strain over a jug, reserving the juices. Cool. Stir in the orange segments.

Preheat the oven to 200°C (180°C fan) mark 6. Lightly oil six 200ml (7fl oz) ramekins. Brush one of  the filo squares with a little oil, then lay another square on top and brush again. Turn over so the greased side is facing down, then gently push into a ramekin. Repeat with remaining pastry and ramekins.

Divide fruit among the ramekins. Gather up the filo edges and push together lightly to seal. Transfer ramekins to a non-stick baking sheet and bake for 25-30min until crisp and golden.

Meanwhile, put reserved juice into a pan and simmer until reduced by half. When parcels are cooked, remove from ramekins and put on to plates. Dust with icing sugar; serve with the reduced juice poured over.