Waffles with caramelised clementines and pistachios

Method

1. Peel the clementines and cut each one into 3 thick wheels. Heat the oven to 100°C fan/gas ½ and put the pistachios on a baking tray inside to slowly toast while the oven heats and you make the waffles.
2. To make the waffles, grease the waffle iron with butter and heat to high. Mix the flour, bicarb, baking powder, sugar and cinnamon together in a large bowl. In another bowl, whisk the buttermilk, milk, butter and eggs, then pour into the dry ingredients and mix until just combined.
3. Ladle about a quarter of the batter into the middle of the waffle iron and cook for 6-8 minutes until crisp and golden. Transfer the cooked waffle to a baking tray in the oven to keep warm, then repeat three more times with the rest of the batter. Don’t forget to check on the pistachios; remove from the oven when toasted.
4. While the waffles are cooking, make the caramel. Put the 80g brown sugar and 50ml water in a frying pan and set over a medium-high heat. Stir until dissolved, then remove the spoon and continue to cook until the sugar becomes a rich golden colour, swirling the pan every now and then. Add the Grand Marnier, bubble for a minute, then add the clementine slices and cook for a minute on each side. Add the cream (be careful – it might spit) and stir well to form rich caramel sauce.
5. Serve the waffles warm, topped with yogurt, clementine caramel and a sprinkling of the pistachios.