method
1. Cut the rind and pith from four of the oranges. Cut the flesh into 1/2 inch slices and pick out the seeds and centre pith. Squeeze the juice from the remaining oranges and set aside.
2. Melt 2 tablespoons of the butter in a large frying-pan over high heat. Put in as many orange slices as the pan will take in single layer and brown them on both sides, turning carefully. Remove and keep warm. Add more butter to the pan if necessary and cook the remaining orange slices.
3. Return all the oranges to the pan and spoon in the honey. Pour the orange juice over and allow to bubble for 1 minute. Transfer everything to a warmed serving dish.
4. Scatter the candied peel over the top and serve the yogurt separately in a small bowl.
