If keeping the skins on your oranges, wash them under cold water and scrub well.

Chop the oranges into halves, then half again. Remove and discard any seeds. Make sure to check for any seeds that may be hiding in the core!

If cutting off the skins, do so now, making sure to leave as much of the white plith on as possible. Cut the orange segments in half again so that you have 8 pieces of orange in total.

Using a food processor or immersion hand blender, blitz the orange pieces into a pulp. Aim for as fine a pulp as possible. Alternatively, use a potato masher or fork and vigorously mash the oranges in a mixing bowl. Do not discard any of the juice.

Put the orange pulp into a heavy duty medium-sized saucepan over a low heat.

Pour in the water and turn the temperature up to medium.

Add in the sugar and lemon juice and stir into the orange pulp until dissolved. Bring the mixture up to the boil.

Once the mixture is boiling, turn down to a low-medium heat so that the mixture is simmering.

Allow the mixture to simmer for around 30 minutes, making sure to stir often, until thickened.

To check that your orange jam is ready, drop a small amount onto a clean plate or into a clean bowl and leave for a few seconds. Push the jam with the tip of your finger. If it feels jam-like (jelly-ish and squidgy), it’s ready. If it is still runny, continue to cook and test again in a few minutes.

When you are happy with the consistency of your jam, pour it into a clean jar or bowl and leave to cool on the side for at least 30 minutes.

When your jam is cool enough, begin preparing the puff pastry.

Preheat your oven to 220°C [425°F] or 200°C fan. Line a baking tray with greaseproof paper/baking parchment. Set aside.

Unravel your puff pastry sheet so that it is flat. Using a 3 inch (diameter) round cookie cutter, cut out 6 circles of pastry. Place them in 2 rows on your lined baking tray. These are the rims of your straw hats.

Scoop around 1 tsp of orange jam onto the centre of each pastry base disc.

Using a 2 - 2.5 inch round cookie cutter, cut out 6 more circles.

Place each one gently over a blob of orange jam to create the top part of your straw hats. Carefully press the edge of the top pastry into the base pastry to secure it. Don’t stress if any jam splurges out, just carefully lift it off and put it back in the jar.

Using a fork, press the pastry around the orange jam into the base, as if you would when making pasties.

Bake your One Piece tangerine puff pastry treats on the middle shelf for around 10 minutes, until puffed up and golden.

Once baked, leave to cool on the tray. This doesn’t take long!

While your One Piece tangerine puff pastry treats are cooling, make your straw hat ties.

Decide on the length you would like to make your ties. Cut a relatively long piece of strawberry lace and then cut it in half. Gently tie the two halves together, leaving two ends free.

Repeat this process to create a tie for each straw hat treat.

Pour the cream into a large jug or bowl. Spoon in the icing sugar and red food colouring.

Using an electric whisk, whisk the cream into stiff peaks. Add more red food colouring - a little at a time- during this process if needed.

Cut a very small amount off the end of a piping bag or sandwich bag and spoon the whipped cream into the bag.

When your puff pastries are cool, pipe a thin ribbon around the base of the straw hat’s centre. I found this easiest to do by placing a pastry onto a rotating cake stand and piping as I spun the cake stand.

Arrange your strawberry lace tie on a cake board or plate. Place a straw hat puff pastry over each strawberry lace tie.

Refrigerate with a cover over your One Piece tangerine puff pastry treats until ready to serve.