Candied citrus zest

This is a very quick way of preserving zest – the process is sped up because you are using just the pared zest, not the pith. It is one of those things you will not be able to stop eating – the flavour is intense and, if you add the citric acid, mouth-numbingly addictive. I use it as a garnish, or simply as a sweet (there is always a tub of these on my kitchen worktop). I will also finely chop it or blitz it to a powder to sprinkle or to give a sherbety hit.