Zest is a great way to flavour things – put it in butter to add a zing to your vegetables, add it to fruit pie fillings, boil it up to give depth to your gravy… there’s no end to the tasty stuff you can make with a bit of citrus rind.

When grating citrus fruits for zest, make sure you only get the coloured part of the peel. Don’t go all the way through to the white pith; this will taste unpleasantly bitter. It’s possible but difficult to do this with even the sharpest of knives; I recommend getting a proper zester even if you only use it a few times a year. Traditional zesters
are good for doing a couple of fruit but can get tedious if you’re doing a large batch of zest. I’m a big fan of Microplane and their coarse grater should give you a good amount pretty quickly.


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