An adult slices the oranges into rounds about 5 mm thick. Lay them flat on the wire rack over the baking tray. Do not overlap them.

An adult places the tray in the oven at 80 C (fan 60 C) for 3.5 to 4 hours, turning the slices once halfway through. They are ready when they feel dry and papery and no longer leave moisture on your finger. Let them cool fully on the rack (about 30 minutes) before handling.

Thread the tapestry needle with the jute twine. Pierce each orange slice through the rind at the top, about 5 mm in from the edge, and push the needle through. Ease the slice along the twine until it sits where you want it.

Thread the orange slices onto the twine first, spacing them about 15 cm apart. Between each slice, tie a rosemary sprig directly onto the twine with a short length of black waxed thread, knotting it twice so it holds securely.

Tie a loop at each end of the twine for hanging. The finished garland is about 1.2 m long.