Method:

For the Orange Marmalade:

Cut your citrus in half then cut thin half-moons, removing any pips, before adding to a large pot and stirring with the sugar before setting aside for at least 15 minutes, releasing some of if natural juices.

Add your ginger along with the water and before placing over a medium heat and slowly simmer reducing the meat if needed letting the mixture become a thin jammy constancy.

For the French Toast: 

Preheat your oven to 180C. In a large mixing bowl combine the eggs, cream, cinnamon, orange and lemon zest, vanilla and sugar mixing until the sugar has dissolved.

Add your slices to your bowl, 1 at a time and allow them to completely soak while preheating your butter in a pan over medium low heat.

Add your toast to the pan and cook until golden and brown on both sides. Arrange the slices on a baking tray and pop in the oven for 5 minutes.

As soon as they come out the oven top them with double thick cream, spoonfuls of orange marmalade and a dusting of icing sugar.

For the Crepe Suzette: 

Combine all your ingredients for your crepes in a blender then blend to form a smooth batter. Coat a pan over a medium heat with non-stick spray before adding some batter and swirling to evenly coat the pan. Allow the sides to gently lift before turning over and cooking the other side. Repeat this process with the remaining batter.

Combine the caster sugar, zest and orange juice, place over a medium heat and slowly reduce. Once almost reduced by half your pancakes that have been folded into triangles, add the Cointreau tipping the pan to light it, once the fire burns outs remove from the pan and stir through the butter.

Serve hot and with some soft whipped cream.