and even tiny Kishu clementines were laid bare, their peels set to bathe in jars of syrup that looked like bottled sunlight in my winter kitchen. I now have enough candied citrus peel to gift ...

1. Finely grate 1 teaspoon each of grapefruit zest, orange zest and clementine zest into a large bowl and add the sugar. 2. Using a sharp knife, peel the citrus, removing all of the bitter white pith.

Butter and line a large loaf tin. Cream together the butter, caster sugar and clementine zest – you can do this either in a stand mixer or with hand-held electric beaters. Mix the flour and ...