Citrus

This very rich cake is perfect for the grand finale to a dinner party, and should be made ahead and served cold. The cake is almost like a huge truffle in texture; note that no flour is used.

It’s a good idea to slash the skin in a few places to allow the marinade to penetrate the meat. Add ½ cup mixed citrus juice to marinade if liked. Note

Use ground hazelnuts instead of almonds, if preferred. Cover with foil if cake starts getting too dark. Note

You’ll find it best to make the citrus mixture in a large frying pan rather than a saucepan, so that the citrus slices fit in a single layer. This cake doesn’t actually contain marmalade as an ingredient, but its artful use of citrus rind strikes a similar visual chord. It is slightly painstaking to make […]

Why buy store-bought jam when you can make your own delicious mandarin jelly, perfect spread atop toast with a dollop of butter. This way, you know exactly what's going into it, and your family will love the homely touch.

Use a zester to get long thin strips of rind. Note

You will need about four grapefruit for the amount of juice required in this recipe. Note

Harissa is a delicious spicy Moroccan paste made from dried red chillies, garlic, oil and caraway seeds.

To segment the grapefruit, cut the top and bottom off each fruit; cut down the side following the curve of the fruit to remove the rind and white pith. Cut between the membranes to release the segments. Note

Early season imperial mandarins have a lovely aromatic rind, however, as they have a loose skin, a microplane grater is the best tool to use. You could substitute lemon or orange rind. Note

Any poached fruit will work here, but use something with a more robust flavour, stone fruits are a good choice. Note