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Candied grapefruit or orange peel

Take the peel of two large red or pink grapefruit or four large oranges, whichever is your preference – removing it with a knife in segments down from top to bottom. Put the peel in a pan of boiling water and simmer until tender. Throw away the water and simmer in a fresh batch for another 15 minutes. These two boilings remove any wax and reduce the bitterness of the peel.

Make thick syrup with 275g white sugar and 150ml water, bringing the water to a boil slowly so that the sugar dissolves thoroughly. Add the peel and simmer gently until the liquid has all but disappeared. This must be done slowly so that it does not caramelize or burn, so keep a close eye on it. If you have a slow oven on the go, it can be baked slowly, but you will need to turn the pieces regularly to ensure even cooking.

Once the peel has absorbed the syrup, all you have to do is lay the pieces out on non-stick paper and allow it to dry for two or three days in a warm spot – on top of your boiler or in your airing cupboard for example. For a lovely present, fill a jar with the pieces and top up with caster sugar, or slice the pieces into long strips and dip in melted dark chocolate, allowing them to set on non-stick paper. A serious, adult sweetmeat for after-dinner bliss.