Preheat the oven to 100°C. Slice the strawberries thinly and arrange on a greaseproof paper-lined baking tray before dusting with icing sugar.

Bake overnight, then remove from the oven when crisp and dust with more icing sugar. Peel the orange and remove all the excess pith from the peel before cutting it into very thin strands.

Melt the white chocolate until smooth, then spread over a silpad or onto greaseproof paper laid on a flat surface. Scatter with the strawberry and orange slivers, then chill to set. Break into large shards and serve.